Prep Time: 30 mins | Cook time: 25 mins | Total time: 55 mins
Course: Dessert | Servings: 4
Difficulty level: Easy
Ingredients:
- Saffron, 8-10 strands
- Warm milk, 2 tbsp
- Raisins, 30 grams
- Raw makhana, 25 grams
- Ghee, 1 tbsp
- Full-cream milk, 1 litre
- Sugar, 50 grams
- Chopped almonds, 3 tbsp
- Green cardamom seeds, 2 pods, crushed
- Green pista, chopped, for garnishing, 1 tbsp
Instructions:
- Soak raisins in 1 cup warm water for 30 mins until swollen, Drain and set aside
- Soak saffron strands in warm milk for 10 minutes
- Heat ghee in a skillet. Add makhana and roast on medium heat, stirring occasionally, until light golden in colour
- Using a mortar-pestle, lightly crush the roasted makhana
- In a pan, heat milk on high until it starts to boil.
- Add makhana, chopped nuts and soaked raisins. Bring the milk back to boil and reduce flame to low. Cook for 10 min, stirring occasionally
- Add sugar, saffron and cardamom. Continue cooking for another 5-7 minutes, until thick
- Taste and adjust sugar as required.
- Allow the kheer to cool to room temperature. Chill in the refrigerator
- Serve chilled, garnishing with chopped green pista
Nutritional Information
Makhana kheer is power-packed with nutrients such as Phosphorus, Vitamin D, Vitamin E and Calcium. However, because of its high fat content, we recommend consumption in moderation.
