Makhana Kheer
Makhana kheer is similar to traditional rice kheer, but is made with makhana, or fox nuts, in place of the rice.
Servings: 8
Calories: 171kcal
Ingredients
- 2 Tbsp ghee
- 4 cups whole milk
- 1 ½ cups makhana
- ⅓ cup sugar
- 1 Tbsp cashews
- 1 Tbsp golden raisins
- ¼ tsp cardamom
- Pinch of saffron
- ⅛ tsp nutmeg
- 1 Tbsp charoli
Instructions
- Toast cashews in 1 teaspoon of ghee. Take the cashews out and toast the raisins in the same ghee, until the raisins bubble and start to turn golden. It happens quickly, be careful not to burn the raisins.
- Add the remaining ghee to the pan. Toast the makhana over medium-low heat until lightly golden. They will become brittle and easy to crush.
- Grind half of the makhana in a blender or mortar and pestle.
- Transfer the makhana back to the pan. Add milk and saffron. Bring to a boil, then reduce heat to low to simmer the milk. Reduce the milk to half, about 10 minutes.
- Add sugar, nuts, and raisins. Cook for 5 more minutes.
- Add cardamom and nutmeg. Garnish with charoli or nuts of choice.
Video
Notes
You can make this with whole makhana, ground makhana, or half and half as described above. Ground makhana helps to thicken the milk for a rabri-like texture. Whole makhana are nice and soft the first day, but tend to become rubbery when kept in the refrigerator overnight.
Nutrition
Calories: 171kcal | Carbohydrates: 18g | Protein: 5g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 24mg | Sodium: 47mg | Potassium: 213mg | Fiber: 71g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 0.2mg | Calcium: 157mg | Iron: 1mg