Makhane ki kheer, commonly known as Fox Nut pudding, is a traditional and delicious Indian delicacy prepared with lotus seeds or fox nuts. This delicacy is beloved for its creamy smoothness, rich flavour, and makhana’s distinct crunch.
You can make makhana kheer at that time. First, make makhana kheer take a non-stick pan, pour half ml. milk and boil it well. Then add makhana and stir them on medium-low flame. Cook them for about five to ten minutes and get the makhana to become soft. Then add sugar and garnish dry fruits in it and the makhana kheer is ready for serve.
How to Make Makhane ki Kheer
Makhane Ki Kheer
- 50 grams Popped lotus seeds
- ½ cup Cashew nuts
- 2 tsp Ghee
- ½ tsp Cardamom
- 3 cups Milk
- 3-4 tbsp Sugar (as per taste)
- dry fruits, chopped
- Roast the seeds and some cashew nuts in a pan.
- As soon as it cools, take 3/4th of the mixture and grind it in a blender with some cardamom.
- In a separate deep pan, bring to boil 2-3 cups of milk.
- Add sugar, followed by the ground makhana mixture, and stir well.
- Add the remaining roasted makhana and cashews.
- Continue stirring until it thickens.
- The kheer can be served either hot or cold, garnished with chopped dry fruits.
- You may add your favourite nuts and dried fruits, such as cashews, blanched almonds and pistachios. If using raisins, add them after the kheer has been cooked.
- You may omit the saffron and make the kheer just with green cardamom.
- When the kheer cools, it will thicken. You may adjust the consistency to suit your tastes.
- Use makhana that is fresh and hasn’t gone sour.