Makhane Di Kheer | How to make Makhane Di Kheer

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ByChef (Mrs) Reetu Uday Kugaji
Created on 12th Nov 2015
  • Makhane Di Kheer, How to make Makhane Di Kheer

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.

The delicious and mouthwatering Makhane Di Kheer is a famous dish of Punjabi and is very much popular in the whole worldwide. This dish is often reserved for any special occasion like parties or festivals. Makhane Di Kheer is the best option for you when you want to eat or cook something really perfect. It is an amazing dish which is liked by the people of every age group. The flavorful and saporous ingredients are the key to the amazing taste of Makhane Di Kheer. Chef (Mrs) Reetu Uday Kugaji shared this Makhane Di Kheer recipe which is perfect to serve for 4 people. The step by step process with pictures will help you to know how to make the delicious Makhane Di Kheer. It is not a typical restaurant style recipe but a simple homely comforting recipe which is best to understand for the beginners. It is an easy and simple recipe that is perfect to make in a jiffy for a weekend lunch or dinner. Try this delicious Makhane Di Kheer recipe at your home and surprise your family and friends.

  • Prep Time0mins
  • Cook Time30mins
  • Serves4People
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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