Name: Makhana Kheer Recipe
Total time: 25 min
Yield: 2
Cuisine: Indian

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Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

It is perfectly rich and creamy sweet with deliciously irresistible flavors This kheer is mostly prepared during hindu fasting like navratri vrat (upvas). 

How to make Makhana Kheer Recipe

Kanan

Crawler

Indian

<p>It is perfectly rich and creamy sweet with deliciously irresistible flavors This kheer is mostly prepared during hindu fasting like navratri vrat (upvas). </p>

Ghee

Cashew nuts

Raisins

Phool makhana

Milk

Saffron

Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesnt burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.

step 1

Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl.

step 2

In the same ghee, fry raisins till they get plump up. Drain ghee and remove them in the same bowl with cashews. Keep it aside.

step 3

In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.

step 4

Remove it to a bowl or plate and let it cool to touch. Dont forget the milk at the same time, otherwise, it can get overflow. Once cooled, crush a few makhana into a coarse powder using your thumb and fingers. This helps to thicken the kheer.

step 5

Now the milk is thickened and add saffron and prepared makhana. Let it simmer for 4-5 minutes.

step 6

Then add sugar and let it simmer for 2-3 minutes.

step 7

Add cardamom powder and stir. Turn off the stove.

step 8

step 9

Spice Up The Curry

Makhana Kheer

Makhana kheer 