So far, we have rendered so many recipes for Navratri festival, which has been already started from yesterday. Hope, you have tried some of them at home that surely offer you a new touch in your daily meal. Now, most of the people, who observe fast during these days, prefer sweet dishes more, rather than spicy delicacies. It’s obvious that the Navratri food contain oil, because most of the items are deep fried in the oil and that’s why, people tend towards desserts. Therefore, keeping this point in the mind, we are coming up with a sweet dish?named as “Makahne Ki Kheer”.

Makhane Ki Kheer is delicious in taste, as well as healthy for you and easily digestible. During fasting, you often eat potatoes or Sabudana recipes, which is full of carbohydrates, so it’s very much important to balance your diet by intaking makhane or other dried fruits. The recipe of this dessert is similar to other Kheer that you can enjoy in regular days also. Given below is the step by step procedure of Makahne Ki Kheer so, whenever you’re going to prepare it, just before roll your eyes?over the recipe.

Let’s begin with the sweet recipe of Makhane ki Kheer:

Serves: 2 servings

What are the ingredients used to prepare?

• 1 and ½ tbsp of Ghee
• 2 tbsp of Cashew Nuts (kaju)
• 2 tbsp of Raisins (kishmish)
• 1 cup of Foxnuts (makhane)
• 3 cups of Milk
• A few strands of Saffron
• ¼ cup of Sugar
• 1/8 tsp of Cardamom Powder

How to cook Makhane Ki Kheer?

• Pour the milk in a deep and a big bowl and heat it over the medium flame.

• Continuously keep the stirring by using a ladle so that, milk doesn’t stick and get burned to the bottom of the bowl.

• Now, on another gas stove, heat the ghee in a wok (kadai) on the medium heat.

• Once the ghee becomes hot, fry the cashew nuts, till they turn golden brown in color. After that, take them out in a plate.

• Fry raisins in the same ghee, until they get plump up. Remove them and put in the same plate with cashews.

• While doing this, don’t forget to keep an eye on the milk, keep stirring at intervals and simmering for around 7-8 minutes, till it gets slightly thick.

• Fry the foxnuts (makahne) in the remaining ghee with moving them constantly, until they turn to light brown and toasted.

• Transfer them into a bowl and let them cool to the touch. In between, stir the milk, otherwise it can get overflow.

• Once the foxnuts (makhane) cooled, crush some of them into coarse powder, which will help to thicken the Kheer. You can do it with your fingers and thumb.

• Add a few strands of saffron in the milk and also add prepared foxnuts (makahne). Let it simmer for 4-5 minutes.

• Then, add sugar and keep simmering for again 2-3 minutes.

• Finally, add cardamom powder, fried cashews, and raisins. Switch off the flame.

• Stir properly by using a ladle.

• Kheer is ready to serve. You can serve it hot or cold as per your choice.