- 2 cups white Makhana (puffed Lotus Seeds)
- 1 tbsp ghee (clarified butter)
- 5 cups full cream milk
- ½ cup sugar ( or as desired)
- 1 can condensed milk
- ½ cup chopped nuts (pistachios, almonds, cashew nuts)
- 1 tbsp chironji
- 1 tsp crushed green cardamom seeds
- 1 tbsp rose water or drops of kewara essence
- Pinch of saffron
- Heat ghee in frying pan and roast makhana over a low heat for a few minutes until they are light pink in color. Remove from heat and keep aside to cool. Crush them coarsely when cool.
- Boil milk in another vessel. Add crushed makhana and stir well.
Leave to simmer for about 20-30 minutes, until milk reduces to half and of a creamy consistency.
- During this period, stir from time to time so that milk does not stick to the bottom of pan.
Stir in condensed milk, almonds, and pistachios, saffron and crushed cardamoms.
- Add sugar if desired. Simmer for 5 minutes more. Adjust the consistency of kheer according to your liking. If kheer is too thick, add some warm milk at this stage. Remove from fire.
- Garnish with nuts and sprinkle some crushed cardamom.
- Serve the makhana kheer hot or cold, as desired.
Do You Know:
Makhana or fox nut or gorgon nut or Euryale ferox, is an annual plant, grown throughout the ponds and low-lying lakes of China, Japan and India as well as parts of Eastern Russia.
The seeds of the plant are starchy, white, small and round, with a brown outer covering. In India, particularly in the northern and western parts of the country, Makhana seeds are often roasted or fried, which causes them to pop like popcorn. They can be consumed either raw or after being stir-baked, often with a sprinkling of oil and spices.