New Delhi: Who doesn’t enjoy indulging in desserts now and then? These sweet treats are so irresistible that one cannot help but savour them. For those striving to eat healthily or attempting to shed some kilos, avoiding these delectable desserts can be a challenging task. While healthy dessert options are available, most tend to lack flavour. One recipe that is both nutritious and as indulgent as a dessert is Makhana Kheer!
Makhana Kheer is a traditional dessert that has gained popularity for its unique taste and nutritional benefits. This creamy, rich dish is a favourite in many households and is often prepared during festive seasons or special occasions. The star ingredient of this healthy dessert is makhana, which is low in calories and rich in protein, fibre, and essential minerals such as calcium, magnesium, and iron. Here’s how you can prepare this guilt-free Makhana Kheer recipe at home in a few simple steps!
Makhana Kheer Ingredients
Make sure you gather these ingredients in the correct quantities before you begin making this delicious Makhana Kheer at home:
- 1 cup makhana (foxnuts or phool makhana)
- 2 cups whole milk
- 3–4 green cardamom pods, husked and ground in a mortar and pestle
- 10–12 cashews or almonds, blanched and sliced
- 1 tablespoon golden raisins
- 3.5 to 4 tablespoons sugar (or as required)
- 1 pinch saffron
- 2–3 teaspoons ghee (clarified butter)
How to Make Makhana Kheer
Follow these straightforward steps to prepare Makhana Kheer at home this year:
Roasting Makhana and Cashews
- Begin by heating the ghee in a pan.
- Add the makhana and cashews to the pan.
- On low heat, roast the makhana and cashews in the ghee until the makhanas become crunchy and the cashews turn golden.
- Stir frequently while roasting to ensure even cooking.
- Remove the roasted makhana and cashews and set them aside on a plate (keep the cashews separate as the makhana will be ground into a powder).
Making Makhana Kheer
- Heat the whole milk in a saucepan or a heavy-bottomed pan over medium-low to medium heat.
- Stir occasionally to prevent the milk from scorching at the bottom of the pan.
- Bring the milk to a boil.
- Meanwhile, reserve ⅓ cup of the roasted makhana and add the remaining makhana to a blender or grinder jar.
- Add the seeds from 3–4 green cardamom pods and a pinch of saffron strands. Grind the mixture into a fine powder.
- Once the milk reaches a boil, add the sugar and stir well.
- Add the ground makhana powder and the reserved ⅓ cup of whole roasted makhana. Mix thoroughly.
- Simmer the mixture on low to medium heat for 9–10 minutes, allowing the makhana to soften and the milk to thicken slightly.
- Scrape any milk solids from the sides of the pan and incorporate them into the kheer.
- Finally, add the golden cashews and raisins. If you are using blanched and sliced almonds, add them at this stage.
Stir and simmer the kheer for another minute.
Serve your creamy, delicious Makhana Kheer hot, warm, or even cold! You can refrigerate any leftovers, but remember that the kheer’s consistency will thicken slightly when chilled.
Discover how to make creamy, delicious, and healthy Makhana Kheer at home. This easy-to-follow recipe combines traditional taste with modern nutrition for guilt-free indulgence. Food & Drink Lifestyle News -Fashion Trends, Beauty Tips, Celebrity Party News, Relationship advice, Travel and Food Tips
