Makhana Kheer Recipe: Makhana Kheer is a delicious and healthy dish. This kheer provides energy to the body and is light on digestion. Be sure to try it once.
Makhana Kheer Recipe: Makhana Kheer is a popular dish in India during festivals and fasts. It's not only delicious but also incredibly beneficial for health, as makhana is rich in calcium and antioxidants. The flavor of milk, dried fruits, and cardamom makes it even more delicious. The good thing is that it doesn't take long to prepare and is easily prepared with ingredients readily available in your kitchen. However, people often complain that their makhana kheer doesn't thicken, leaving the milk and makhana separate. If this happens to you, today we'll share a secret ingredient that, when added, will make your kheer creamy and as thick as rabri.
How is makhana kheer made?
Before revealing the secret, it's important to understand how makhana kheer is made. To make makhana kheer, you'll need makhana, ghee, milk, cardamom powder, water, dried fruits, saffron, and sugar. Soak them in water for 15 to 20 minutes. After a while, when the makhanas have swelled, remove them. Now, heat ghee in a pan and fry the makhanas thoroughly until golden and puffed. Once the makhanas have swelled, transfer them to a separate pot, add milk, and bring to a boil over low heat until reduced by half. If you want to enhance the color and flavor of the kheer, you can add saffron to the milk. Once the milk begins to thicken, add the roasted makhanas. Then, let it simmer on low heat for 10 to 15 minutes. Your kheer is ready.
Double the taste
The biggest secret to thickening makhana kheer is the coarse powder of roasted makhana seeds. When you roast the makhanas for making kheer, grind half of them coarsely in a mixer. Once you add the coarse makhana powder, cook it on low heat for 7-8 minutes, stirring constantly. When you mix this powder into boiling milk, the milk immediately thickens, and the kheer takes on a rabri-like consistency. Once the kheer has thickened, add sugar, soaked saffron, and cardamom powder. Cook for 2-3 minutes to dissolve the sugar completely. Finally, add the roasted dry fruits and turn off the heat.
