Makhana kheer is kheer mixed up with fox nuts. They are water lily seeds found abundantly in this area. Makhana Kheer is a favorite during Diwali and a really good change from the rice kheer.
It can be cooked in a matter of 20 minutes and has a sultry and decadent feel.
Fire ghiu(ghee) in a major kadai. Upon dry, add the makhanas and gently toast. When white, cut and put aside to cool for five minutes.
They’re going to be fragrant and crunchy by now. Place the makhanas in a mortar little by little and gently smash them with a pestle before a single makhana splits into two or three parts. This is achieved for two reasons — to ensure sure the insides of the nuts are safe and tasty, and still bite-sized, and to soak the milk quickly afterwards.
Now, take the pot and continue heating up the milk. When the mixture starts to boil, smash the cardamom pods with the pestle and attach to the bowl. Then add the sugar to the milk and raising the volume. Finally, apply crushed makhanas to the milk and cover for about five minutes so that the nuts do not lose their shape. When the makhanas relax, turn off the heat and let it cool for a few minutes.
Garnish with sliced cashews, pistachio and saffron. Serve the puris.
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