• 120 grams mewa (indian cheese which is kind of milky and sweet in taste)
• 1 liter cream milk
• 1 cup sugar
• 1/4 cups dry fruits (almonds, cashews, pistachios and raisins)
• 4-5 strands of saffron
• 4 pcs cardamom (crushed)
• 1 teaspoon rose water
• 1/2 teaspoons salt
• 2 tablespoons ghee
Instructions
1. Add half of the ghee into the pan and let it heat up. Fry the makhana on low flame for 10-12 min until they are nice and crispy. You can skip the ghee and dry roast as well for a healthier version.
2. Once crisp take the fox nuts out and set aside. Add the rest of the ghee into the pan. Add the chopped dry fruits except raisins. Fry for 2-3 min on low flame. Add the raisins. Add the milk and let it boil.
3. Boil the milk to 2/3 quantity. Add the roasted fox nuts into the milk and let it cook. Cook for 10-15 min until the makhana softens.
4. Once softens, add the crushed cardamoms and saffron. Boil for another 5-10 min on low flame.
5. Add the mewa into the kheer and stir it in. Let it melt into the kheer and become thick.
6. In the meantime smash the makhana or fox nuts (with help of the spatula) into the kheer to give it more rabdi like consistency.
7. Check whether the makhanas are soft or not. The color of the kheer will darken due to the dewa and thicken as well.
8. Off the flame, add the rose water. Give a stir and close the lid. Rest for 30 min.
9. Makhana kheer tastes amazing when served chilled. Enjoy guilt free dessert in this festive season.
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Recipe👉 https://youtu.be/m04Qn9GjAzg
Ingredients
• 100 grams makhana/fox nuts
• 120 grams mewa (indian cheese which is kind of milky and sweet in taste)
• 1 liter cream milk
• 1 cup sugar
• 1/4 cups dry fruits (almonds, cashews, pistachios and raisins)
• 4-5 strands of saffron
• 4 pcs cardamom (crushed)
• 1 teaspoon rose water
• 1/2 teaspoons salt
• 2 tablespoons ghee
Instructions
1. Add half of the ghee into the pan and let it heat up. Fry the makhana on low flame for 10-12 min until they are nice and crispy. You can skip the ghee and dry roast as well for a healthier version.
2. Once crisp take the fox nuts out and set aside. Add the rest of the ghee into the pan. Add the chopped dry fruits except raisins. Fry for 2-3 min on low flame. Add the raisins. Add the milk and let it boil.
3. Boil the milk to 2/3 quantity. Add the roasted fox nuts into the milk and let it cook. Cook for 10-15 min until the makhana softens.
4. Once softens, add the crushed cardamoms and saffron. Boil for another 5-10 min on low flame.
5. Add the mewa into the kheer and stir it in. Let it melt into the kheer and become thick.
6. In the meantime smash the makhana or fox nuts (with help of the spatula) into the kheer to give it more rabdi like consistency.
7. Check whether the makhanas are soft or not. The color of the kheer will darken due to the dewa and thicken as well.
8. Off the flame, add the rose water. Give a stir and close the lid. Rest for 30 min.
9. Makhana kheer tastes amazing when served chilled. Enjoy guilt free dessert in this festive season.