Cooking time :30 mins
- Makhana, 1 Cup
- Milk, 2 Cups
- Green Cardamom, 3-4
- Almonds, 10-12
- Raisins, 1 Tbsp
- Saffron, 1 Pinch
- Ghee, 2 Tsp
- Heat 2 to 3 tsp ghee in a pan.
- Add the makhana and almonds.
- On a low flame, roast 1 cup phool makhana and 10 to 12 almonds in ghee till the makhanas become crunchy.
- The almonds will also get golden. Stir often while roasting them.
- Then remove them in a plate and keep aside.
- Heat 2 cups milk in a sauce pan or a thick bottomed pan.
- Stir at intervals so that the milk does not scorch from bottom.
- Let the milk come to a boil.
- Whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar.
- Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
- Grind to a fine powder.
- When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
- Add the ground powdered makhana.
- Then the reserved ⅓ cup makhana.
- Stir very well.
- Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
- Scrape the evaporated milk solids from sides and add to the milk.
- Lastly add the roasted almonds. If using blanched and sliced almonds, then you can add at this step.
- Stir and simmer for a minute.
- Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer’s consistency thickens a bit.