Ingredients :
- 1 cup Makhana/Fox Nut/Lotus Seeds
- 1 1/2 litres Milk
- 2 tsp Ghee
- 1/4 cup Sugar
- 2 Tbsp Sliced Almonds
- 12-15 Raisins
- 1 Tbsp Chironji
- 1/2 tsp Cardamom Powder
- 1/2 inch cinnamon
- 5-6 strands saffron
Method :
- Heat ghee 1 tsp of ghee and roast makhana and roast with while continuous stirring until they becomes light brown and crisp, remove from kadai and set aside to cool
- Coarsely grind 1/2 cup phool makhana and keep the remaining 1/2 cup makhana as whole.
- Add milk to a heavy bottom pan and bring it to boil and simmer until it is reduced to about 2/3 for about 8-10 minutes.
- At this stage add fried makhana and simmer in low flame for about 5-7 mins stirring regularly till the kheer is thick. Add sugar at this time and cook for a couple of minutes.
- While the kheer is cooking heat the other 1 tsp of ghee and roast all the dry fruits in it till lightly brown.
- To the kheer add saffron soaked in a little milk and half the roasted dry fruits. Simmer for 3-4 minutes.
- Serve hot or chilled garnished with the other half of dry fruits.
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