Makhane Di Kheer | How to make Makhane Di Kheer

By Chef (Mrs) Reetu Uday Kugaji  |  12th Nov 2015  |  
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  • Makhane Di Kheer, How to make Makhane Di Kheer
  • Prep Time

    0

    mins
  • Cook Time

    30

    mins
  • Serves

    4

    People

212

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About Makhane Di Kheer

A pudding of lotus seeds prepared with sweet thickened milk, flavoured with cardamom powder and kewra sprinkled with lots of nuts and laced with saffron.

Makhane Di Kheer, a deliciously finger licking recipe to treat your family and friends. This recipe of Makhane Di Kheer by Chef (Mrs) Reetu Uday Kugaji will definitely help you in its preparation. The Makhane Di Kheer can be prepared within few minutes. The time taken for cooking Makhane Di Kheer is 30 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 4 people. The recipe details out how to make Makhane Di Kheer step by step. The detailed explanation makes Makhane Di Kheer so simple and easy that even beginners can try it out. The recipe for Makhane Di Kheer can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Makhane Di Kheer from BetterButter.

Makhane Di Kheer

Ingredients to make Makhane Di Kheer

  • Pure ghee- 1/2 tbsp.
  • Makhane (Lotus seeds Foxnuts)- 1 cup
  • Milk- 1 litre.
  • Sugar - 2 ½ tbsp. / to taste.
  • Green cardamom powder- ĵ th tsp.
  • Kewda essence- 1 ml.
  • Milkmaid- 100 ml.
  • Pistachio nuts blanched and slivered- 10 gms
  • Almonds blanched and slivered- 10 gms
  • For the garnishing:
  • Silver Leaf (Chandi ka varq) - 1 sheet.
  • Pistachio nuts blanched and slivered- 5 gms
  • Almonds blanched and slivered- 5 gms
  • Saffron broiled- 1 gms

How to make Makhane Di Kheer

  1. In a heavy bottom non-stick pan. Add ghee, to this add makhane, saute over a low flame to give it a light golden colour. Remove and keep aside.
  2. In the same pan add milk & bring to a boil. When milk starts to boil add condensed milk simmer for 20 minutes stirring continuously, so that the milk does not burn.
  3. When it thickens a little, add the lotus seeds & cook for 5 minutes on medium heat. Keep stirring occasionally, till the lotus seeds are cooked and milk is reduced. Add sugar and cardamom powder.
  4. Add the slivered pistachio nuts and Almonds. Remove from the flame. Add screwpine flower water (Kewra). Mix well.
  5. For serving: Transfer it to the serving dish. Serve Hot or Cold, as desired. Apply silver leaf (Chandi ka varq) and sprinkle slivered almonds, pistachio nuts and broiled saffron.

My Tip:

Do not brown the lotus seeds, as it will hamper the beautiful appearance of the kheer. Keep on stirring the milk , to prevent it from burning. You can first let the milk boil and then thicken on a slow flame. You may add 02 tbsp. of khoya, if condensed milk is not available at home. You may add ½ tbsp. of blanched chironji ,if desired. You may serve it Hot/ Warm or CHILLED.

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