Makhane Ki Kheer Recipe

Introduction – It is a delicious and nutritious dish with milk and makhana. Makhane Ki Kheer Recipe is ready in India for religious festivals like Navratri, Shivratri, and Janmashtami and as a fruit meal during Sawan month. (Food eaten during fasting is called fruit meal) This sweet dish is specially prepared and eaten by women such as Prasad on Janmashtami, the birthday of Lord Shri Krishna. In this recipe, Makhana is shallow fried and ground a little coarse, cooked in milk on low flame for a long time, after adding dry fruits, almonds, cashews, pistachios, and raisins, it is served hot after cooling in the refrigerator or as per your choice. Makhana is rich in nutrients like calcium, magnesium, phosphorus, fiber, and protein. The calcium present in it is very beneficial for our bones. So let’s make this delicious sweet recipe.

Preparation Time – 10 – 15 Min
Cook Time – 40 – 45 Min
Total Time – 60 Min
Servings – 4 to 5 servings
Cuisine – Indian

Makhane Ki Kheer Recipe Ingredients: 

• 1 letter – Milk (full cream)
• 200 Gm – Makhane
• 1 tablespoon – Desi Ghee
• 100 Gm – Suger
• 50 Gm – Almond (chopped)
• 50 Gm – Cashew (chopped)
• 20 Gm – Pistachio (chopped)
• 25 Gm – Raisins
• 8 – Green Cardamoms (crushed)
• 2 Pinch – Saffron Leaves

Makhane Ki Kheer Recipe Instructions:

 

Step 1
First of all, we will put a nonstick pan on the flame and put 1 tsp of desi ghee inside it, when it melts, we will slowly stir the Makhana inside it, we will slow down the flame, keep in mind that our Makhanas do not burn. The Makhana takes about 10 to 15 minutes to get roasted and crispy. When our makhana becomes crispy, we will close the flame and keep the makhana cool down.
Step 2
When the makhanas cool down, we will keep 10-12 makhanas aside in a bowl. And put all the other makhane in a mixer grinder jar and grind them coarsely. Remember that do not grind the makhana too fine, just grind them coarsely. Chop all the dry fruits like almonds, cashews, pistachios, and raisins, and soak them in some water. Soak saffron leaves in half a cup of milk.
Step 3
Take a heavy-bottomed nonstick pan and put the milk in it to boil. Keep stirring with a flat spoon until the milk comes to a boil. When the milk comes to a boil, put the ground Makhane inside it and keep stirring with a flat spoon, Put the whole Makhane in the bowl inside the Kheer. Make the flame medium. Keep stirring the makhana kheer with a flat spoon else it will burn on the bottom surface.

 

Step 4
It takes about 30 to 40 minutes to make Makhana Kheer on a medium film, you keep stirring it continuously with a flat spoon. After about 30 minutes, when the makhana kheer starts to thicken, add chopped dry fruits to it and mix well. Will not put all dry fruits, will stop for some Garnish. When the makhana kheer is cooked well, then put sugar in it and also add crushed cardamom mix everything well, and cook it well.
Step 5
After 30 to 40 minutes, when the makhana kheer is well cooked, remove the flame. Kheer should not remain thick even after cooking it too much and should not remain too thin either. The saffron leaves that we put inside the milk will also be added to the kheer and mixed well. Take out the kheer in a serving bowl and keep it inside the fridge to cool down. When Makhana Kheer cools down properly, take it out from the refrigerator and garnish it with chopped dry fruits.
Now our Makhane Ki Kheer Recipe is ready and will serve it cold.