Makhana Kheer Recipe

Makhana kheer is made with milk, sugar, and roasted makhana. This creamy dessert is served chilled and can be enjoyed on any occasion. To make this vegan treat, you can substitute the evaporated milk with coconut milk, almond milk, or soymilk.

The addition of thin coconut cream also adds a coco-nutty flavor to the finished product. You can also use saffron or kewra essence, which are both optional ingredients in this dish.

You can double or even triple this recipe if you wish to eat the leftovers on the next day. The ingredients for the recipe are easy to find at an Indian grocery store or online.

If you choose to buy them, make sure they are fresh and do not smell rancid. For the best flavor, use Whole Milk. To prepare a delicious Makhana Kheer, you will need a large pot.

To make makhana kheer, you need to make a big batch for the pooja. If you want to use the leftovers for another occasion, make a smaller batch and keep it in the refrigerator for up to a week.

You can modify the recipe to fit your tastes and celebrations. It will also keep well on the fridge until the pooja day, when you can serve it cold.

During the preparation of Makhana kheer, the first step is to toast the makhana. To do this, toast the makhanas and then add them to the boiling milk. The makhanas will absorb the milk and will melt in the base. When the kheer cools, it will thicken up. You can garnish it with sliced almonds and decorate it with flowers.

To make makhana kheer, you need to boil milk until it is boiling. Then, add the raisins and saffron. Once the makhanas are toasted, you can add the rest of the milk. To make this dish more festive, you can add fried cashews and ghee. After that, you can serve it with a delicious Indian meal.

In a heavy bottom pan, heat the milk and saffron. After this, add the makhanas and roast them for 4 minutes. Then, add the milk and saffron and cook for another 2 to 3 minutes. Then, add the remaining makhanas. The makhanas should be roasted and softened. Then, sprinkle with cardamom powder.

To prepare makhana kheer, you should heat 2 cups of milk over low to medium heat. Stir in the reserved makhana and saffron strands. Then, add the rest of the makhana. Continue cooking the kheer for 7-8 minutes. Once it is cooked, you can serve it warm or cool. This dish is also a great treat for children.

To make makhana keer, heat the milk to boiling and add the saffron strands. You can use a saffron strand or a makhana pod instead, depending on your taste. Then, add the saffron strand, sugar, and a few tablespoons of makhana. Once the kheer has cooled, stir in the reserved makhana.

To prepare makhana ki keer, prepare two tablespoons of milk. Saffron streaks should be soaked in the milk, and then added to the remaining milk. To make the kheer, mix the saffron with the coarsely ground makhana. Pour the mixture into the pan and simmer on medium-low heat for 5 minutes. After the kheer is ready, add the sugar and raisins.

In a heavy-bottomed pan, add 3 tablespoons of ghee. When it starts to bubble, add the raisins and roast for 2 to 3 minutes. Transfer half of the roasted makhana to a bowl and let it cool. Then, mix in the rest of the ghee. The makhana keer will be ready! Whether served hot or chilled, this healthy dessert is a delicious dessert for any occasion.

Makhana ki kheer is a creamy, milky dessert that is popular in India. This makhana recipe can be prepared with whole or chopped makhana nut pieces, or as a powder. In either case, the fox nuts and cashews are roasted until soft and creamy. Once roasted, the makhanas are removed from the pan. The resulting kheer will be rich in flavor and thick.

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