MAKHANA KHEER

Makhana kheer is a popular dessert or sweet dish made during Navratri fasting or Ekadasi fasting. It is made with makhana or phool makhana, also called fox nuts or lotus seeds in English. Phool makhana is always available at home and I generally roast and store them in airtight containers. Makhanas are healthier than popcorn or any other ready to eat breakfast cereals. It is very light in nature and hence easily digested by all people. It has astringent properties which provides relief to diarrhea patients and provide improved appetite. Makhana strengthens the heart and so is very useful in cardiac protection.

Makhana acts as an anti-oxidant. 25 grams makhana a day is considered healthy food/diet as it provides strength to the body and even makes one active and full of energy.

Well….I could go on and on about this superfood but let me get back to the purpose of this post….and that is to share the delicious makhana kheer recipe with you all….

Ingredients

• 1 cup Makhana (Foxnuts)
• 500 ml Milk
• 3-4 Green cardamoms, powdered
• 10-12 Cashews and Almonds, blanched and sliced
• 1 tbsp. Raisins
• 4 tbsps. Sugar
• 1 pinch Saffron
• 2-3 tsps. Ghee or Clarified butter

Method

• Heat the ghee in a pan and add makhana and cashews.
• Roast the makhanas and cashews in a low flame so that the makhanas become crunchy and the cashews turn golden. Make sure to keep stirring while roasting them.
• Remove the roasted makhanas and cashews into a plate and keep aside.
• Heat the milk in a thick bottomed pan. Allow it to boil.
• While the milk is boiling, set aside 1/3 rd of the roasted makhana and grind the remaining makhana, cardamom seeds with a pinch of saffron stands in a dry mixer grinder.
• Grind the mix to a fine powder.
• After the milk boils, add the sugar and powdered makhana.
• Next add the reserved unpowdered makhana. Keep stirring well so that it does not get burnt.
• Simmer till the makhana softens and the milk thickens a bit, approximately 10 minutes on a medium to low flame.
• Lastly add the cashews and raisins, if you prefer blanched almonds you can add them also.
• Stir and simmer the kheer for a minute. Turn off the flame.
• Serve makhana kheer hot or cold or chilled as per your liking.