Pistachio and Makhana kheer | How to make Pistachio and Makhana kheer

By Bobby Kochar  |  3rd Nov 2016  |  
4.5 from 2 reviews Rate It!
  • Pistachio and Makhana kheer, How to make Pistachio and Makhana kheer
Pistachio and Makhana kheerby Bobby Kochar
  • Prep Time

    30

    mins
  • Cook Time

    90

    mins
  • Serves

    8

    People

124

2





About Pistachio and Makhana kheer Recipe

Makhane or Lotus Seeds or Foxnuts-Eat them raw or Roasted or Ground; just eat them. Snack on them; give it a spicy touch or turn it into something sweet; just avail the benefits. It is not only low in fats but are highly nutritious too. They are a rich source of fibre, protein, calcium, iron and zinc.

Pistachio and Makhana kheer is a popular aromatic and delicious dish. You can try making this amazing Pistachio and Makhana kheer in your kitchen. This recipe requires 30 minutes for preparation and 90 minutes to cook. The Pistachio and Makhana kheer by Bobby Kochar has detailed steps with pictures so you can easily learn how to cook Pistachio and Makhana kheer at home without any difficulty. Pistachio and Makhana kheer is enjoyed by everyone and can be served on special occasions. The flavours of the Pistachio and Makhana kheer would satiate your taste buds. You must try making Pistachio and Makhana kheer this weekend. Share your Pistachio and Makhana kheer cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Bobby Kochar for inputs. In case you have any queries for Pistachio and Makhana kheer you can comment on the recipe page to connect with the Bobby Kochar. You can also rate the Pistachio and Makhana kheer and give feedback.

Pistachio and Makhana kheer

Ingredients to make Pistachio and Makhana kheer

  • 2 litres full cream milk
  • 2 Tbsp. Ghee (clarified butter)
  • 150 gms. Makhane
  • 200 gms. Brown sugar
  • 1/2 tsp. cardamom powder
  • 1/2 tsp. saffron strands
  • 1/2 Cup Soaked and Slivered pistachios 1/4 Cup Soaked and peeled, slivered Almonds

How to make Pistachio and Makhana kheer

  1. 1: Heat ghee in a thick bottom vessel and roast Makhane in it till its slightly brown.
  2. 2: Cool them and grind them to a coarse powder.
  3. 3: Boil milk.
  4. 4: Take 2 Tbsp. milk out of it and add saffron strands. Keep it aside.
  5. 5: Add Makhane to boiled milk and boil it once more.
  6. 6: Simmer it till it reduces to half.
  7. 7: Add cardamom powder and sugar and cook for 5 minutes on low flame.
  8. 8: Add saffron milk, pistachios and almonds.
  9. 9: Mix it properly and remove from flame. .
  10. 10: Cool it and refrigerate.
  11. 11: Serve chilled, garnished with slivered almonds and pistachios

Reviews for Pistachio and Makhana kheer (2)

Shalini Dubeya year ago

looks so yummy
Reply

Bobby Kochara year ago

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