Makhana Ki Kheer Recipe
Summary
Preparation Time10 MinCooking Time3 Hr 45 Min
Ready In3 Hr 55 MinDifficulty LevelMedium
Ingredients
| Makhana | 100 Gram | |
| Milk | 500 Gram | |
| Sugar | 125 Gram (Variable According To Taste) | |
| Ghee | 25 Gram | |
| Almond | 10 | |
| Pistachios | 10 | |
| Raisins | 10 | |
| Chhaina murgi | 50 Gram | |
| Cardamom | 2 Small |
Directions
GETTING READY
1 Clean the lotus seeds well; small hard seeds are preferable.
MAKING
2 In a pan, heat the ghee.
3 Add in the lotus seeds and roast them.
4 Pound them to tiny bits.
5 In a pan, heat the milk and bring to a boil.
6 Add the pounded lotus seeds to the milk and simmer for 2- 3 hours, stirring frequently.
7 Add in the chhaina murgi and simmer for another 1 hour.
8 Stir in all the nuts, raisins and ground cardamom seeds.
9 Allow to simmer for another 15 minutes.
10 Remove from the heat and allow to cool.
11 Place in the refrigerator and chill.
SERVING
12 Serve chilled.
1 Clean the lotus seeds well; small hard seeds are preferable.
MAKING
2 In a pan, heat the ghee.
3 Add in the lotus seeds and roast them.
4 Pound them to tiny bits.
5 In a pan, heat the milk and bring to a boil.
6 Add the pounded lotus seeds to the milk and simmer for 2- 3 hours, stirring frequently.
7 Add in the chhaina murgi and simmer for another 1 hour.
8 Stir in all the nuts, raisins and ground cardamom seeds.
9 Allow to simmer for another 15 minutes.
10 Remove from the heat and allow to cool.
11 Place in the refrigerator and chill.
SERVING
12 Serve chilled.
Chef
