How many are for this yummy 😋😋Makhana twist Kheer?
Makhana are very healthy to be included in your family diet, even for toddlers, yes you heard me right!
Beetroot Makhana Kheer
Ingredients
▢ 1 cup makhana (foxnuts or phool makhana)
▢ 2 cups or 500 ml full fat milk 🥛
▢ 3-4 green cardamom - husked and powdered in a mortar-pestle
▢ 10-12 cashews or 10-12 almonds - blanched and sliced
▢ 1 tablespoon golden raisins
▢ 3.5 to 4 tablespoon sugar or as required
▢ 3.5 to 4 tablespoon dehydrated Beetroot powder
▢ 2 to 3 teaspoon ghee (clarified butter)
▢ 2 tablespoon dry rose 🌹 petals
Instructions
Roasting Makhana And Cashews
Heat 2 to 3 tsp ghee in a pan.
Add the phool makhana and cashews.
On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy.
The cashews will also get golden. Stir often while roasting them.
Then remove them in a plate and keep aside.
Making Makhane Ki Kheer
Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
Stir at intervals so that the milk does not scorch from bottom.
Let the milk come to a boil.
Whilst the milk is getting heated up, reserve 1/3 cup makhana , rose 🌹 petals and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods.
Grind to a fine powder.
When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
Add the ground powdered makhana.
Then the reserved 1/3 cup makhana.
Stir very well.
Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
Scrape the evaporated milk solids from sides and add to the milk.
Lastly add the Beetroot powder, golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
Stir and simmer the kheer for a minute.
Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.
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