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I had heard about makhane ki kheer, and people spoke of it in such a special way, like it was a delicacy. But when I tried making it by myself, I couldn’t understand why anyone would want to eat it. Or I must have done something wrong.<\/p>\n
It was over a chat with a Lucknowi friend that she told me what I had done wrong – ‘chop them up!’ she said. If the quality of the makhanas is really good, you can get away with using them whole. Otherwise, roast slightly, chop up into pieces, and you’ll have on your hands a seriously yummy, creamy, melt-in-your-mouth kheer.<\/p>\n
Time taken: 20 min
\nServes 4<\/p>\n
50gm makhanas (foxnuts)
\n1 liter milk
\n2 tbsp sugar (I like to use badam milk powder instead)
\n1 tbsp ghee
\n2 tbsp slivered almonds
\na pinch of saffron
\na pinch of nutmeg powder<\/p>\n
Bring the milk to a boil, and let it simmer gently, getting thicker. Stir frequently to prevent it from sticking to the bottom.<\/p>\n
Meanwhile, heat the ghee and add the makhanas. Roast until crispy.<\/p>\n
Chop the makhanas into pieces, or blend coarsely.<\/p>\n
Add the makhanas and almonds to the milk once the milk is as thick as you’d like it. Simmer\u00a0for 5 min.<\/p>\n
Add the sugar, saffron and nutmeg powder and take off the heat.<\/p>\n","protected":false},"excerpt":{"rendered":"
I had heard about makhane ki kheer, and people spoke of it in such a special way, like it was a delicacy. But when I tried making it by myself, I couldn’t understand why anyone would want to eat it. Or I must have done something wrong. It was over a chat with a Lucknowi … Continue reading Makhane ki Kheer (Foxnut Pudding)<\/span>