Makhane Ki Kheer For Navaratri
by Madhumati Tyagi

Makhane ki kheer is a sweet dessert pudding made with Makhana (foxnuts), milk, ghee, sugar and dry fruits. This is an easy and popular sweet that is often made during Navratri Fasting or Mahashivratri vrat.

While preparing the Makhane ki kheer, powdered ⅔ part of the makhana and keep ⅓ part whole. Powdering them gives a smooth consistency in the kheer. If you want texture and bite in the kheer, then chop the makhanas or add them whole, if they are small in size.

How to make Makhane ki Kheer

Roasting Makhana

·      Heat 2 to 3 teaspoons ghee in a pan.

·      Add 1 cup Phool makhana and 10 to 12 cashews and 10 to 15 raisins.

·      Then remove them on a plate and keep them aside.

·      **Roast the makhana on low to medium-low heat in ghee till the makhana become crunchy. The cashews will also get golden. Stir often while roasting them.

Making Makhana kheer

·      5. Heat 2 cups milk (500 ml) in a thick bottomed pan. Keep the heat to medium-low. Stir at intervals so that the milk does not scorch from the bottom.

·      Let the milk come to a boil and get little bit thickened, then add 3.5 to 4 tablespoons of sugar or add as per taste.

·      Keep aside ⅓ cup whole Makhana and Grind or blend the remaining Makhana to a fine powder.

·      Add the grounded makhana powder. Then add the ⅓ cup whole roasted makhana.

·      Boil for 5 to 6 minutes on a low to medium heat till the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from the sides and add to the kheer.

·      Keep in mind that the kheer will thicken more on cooling. So, keep the consistency according to your preferences.

·      Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.

·      Also add cardamom seeds from 4 green cardamom pods or about ½ teaspoon of cardamom powder along with a pinch of saffron strands once it is cooked. Stir and mix very well and simmer makhana kheer for a minute.

·      Serve Makhane ki kheer hot or warm or chilled. After refrigeration, the kheer’s consistency thickens a bit.

·      You can serve it as an after-meal dessert or make it as a sweet during any of the fasting days.

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