This month of Aug 2020 has multiple Indian festivals and when it’s festival time, it also is time to make some sweets!
Janmashtami is a Hindu festival which celebrates the birth of Krishna – who was the eighth avatar of Lord Vishnu. For Janmashtami, the devotees of Lord Krishna observe a fast in which they do not take any grains. They usually have a meal of fruits and water. And at midnight, they perform Krishna Abhishek with milk, ghee and water. Usually milk based sweets are prepared this day to offer to the Lord.
This recipe of Makhane Ki Kheer is shared by my friend Vinanti. Makhana is foxnuts or lotus seeds and kheer means a porridge. The good thing about this recipe is that it is neither too sweet nor too heavy on the stomach. And it doesn’t require too many ingredients either! Also, makhana is rich in calcium and has anti oxidant and anti inflammatory properties.
Few things to keep in mind
- Milk: It is best to use full fat milk for this recipe. That brings in additional creaminess to this kheer.
- Ghee: For best taste, use ghee (clarified butter) for roasting the makhanas and frying the cashews.
- Sugar: This kheer is mildly sweet. So you can always increase the quantity of sugar to make it sweeter as per your palate.
- Ghee – 2 tbsp
- Cashew nuts – 3 tbsp
- Makhana / Foxnuts – 2 cups
- Full fat milk – 1 liter
- Seeds from one cardamom
- Sugar – ¼ cup + 1 tbsp (adjust as per taste)
- Saffron – a few strands
Step by Step Process
- Heat ghee in a pan and add the cashews to it. Fry them till light golden brown. Keep this aside.
- In the same ghee, add the makhanas / foxnuts and roast till crunchy.
- Take 1/3rd of the ghee roasted makhanas and powder it into a coarse mixture along with the cardamom seeds.
- Boil milk in a thick saucepan on medium low heat, stirring at regular intervals. Take one or two tbsp of hot milk into a small bowl add the saffron strands to it.
- Let the milk boil for about 10 min and then add the makhanas. Keep stirring the milk constantly now.
- When the makhanas turn soft, add the sugar, saffron and makhana-cardamom mix. Stir well and cook for another 4-5 min. The milk will thicken a little now.
- Add the fried cashews (you can reserve a few for garnishing) once the milk has thickened a little. Stir and cook for a minute and take it off heat. Garnish with the remaining nuts.
- Serve the makhana kheer hot or chilled.
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