How to make Chironji And Makhane Ki Kheer Recipe
Cuisine: North Indian Recipes
Course: Dessert
Diet: Vegetarian
Types of equipment Used: Kadai (Wok) / Heavy Bottomed Pan
Prep in-5 M
Cooks in-40 M
Total in-45 M
Makes:4 Servings
Ingredients
-
- 1 cup Phool Makhana (Lotus Seeds)
- 1 teaspoon Ghee
- 1 liter Milk
- 1/4 cup Sugar
- 1/2 teaspoon Cardamom Powder (Elaichi)
- 1/2 inch Cinnamon Stick (Dalchini)
- Saffron strands , a few
Ingredients for Roasted Nuts
- 1 tablespoon Badam (Almond) , sliced
- 1/4 cup Raisins
- 1 tablespoon Chironji
- 1 teaspoon Ghee
How to make Chironji And Makhane Ki Kheer Recipe
- To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic.
- Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp. Once done, remove from kadai and set aside to cool.
- Coarsely grind half of the roasted makhana in a mixer grinder and keep aside. We will use the remaining roasted makhana as a whole into the kheer.
- Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half. Keep stirring occasionally to prevent the milk from settling into the bottom of the pan.
- Once the milk is condensed, add the sugar, the roasted Makhana (whole) and coarsely ground Makhana. Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through.
- Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma.
- Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat.