Makhane ki Kheer Recipe: Makhane ki kheer, a beloved dessert, shares similarities with other kheers but boasts its own unique, delightful taste. Often enjoyed during Navratri, Ekadashi, or fasting days, this Punjabi delicacy is sometimes overlooked amidst the prevalence of sago and samo rice dishes.
Makhanas, also known as lotus seeds, are cherished by people of all ages for their puffy texture and versatility. While they’re commonly used in savory snacks, they also add a delightful touch to sweet treats like Makhana ki Kheer.
Creating this indulgent dessert is a straightforward process. First, the makhanas are roasted in ghee and then ground into a coarse powder. This powder is then added to boiling milk along with sugar, dry fruits, and additional roasted makhanas. The mixture is simmered until it thickens, imparting a rich and creamy texture. Finally, it’s flavored with nutmeg powder and saffron strands. For optimal taste, the kheer is chilled in the refrigerator for at least an hour before serving, garnished with pistachios.
The aromatic blend of milk, nutmeg, and saffron makes this kheer truly heavenly, especially when served cold. For those seeking alternatives, jaggery can be substituted for sugar. Additionally, for babies, the roasted makhanas can be finely powdered to create a smoother texture.
Ingredients: Makhane ki Kheer Recipe
- 1 cup lotus seeds (makhanas)
- 2 tbsp ghee
- 5 cups full-fat milk
- 3/4 cup sugar
- a few strands of saffron (kesar)
- 1/2 tsp nutmeg (jaiphal) powder
Garnish:
- 1 tbsp pistachio slivers
Method: Makhane ki Kheer Recipe
- Heat ghee in a wide non-stick pan. Add lotus seeds and sauté over medium flame for 3 to 4 minutes until they turn crisp. Remove from heat and let it cool. Blend into a coarse powder and set aside.
- In a deep non-stick pan, boil the milk. Add sugar, stirring continuously, and cook on high flame for 2 minutes or until sugar dissolves.
- Reduce the flame to medium. Add the coarsely crushed lotus seeds and cook for 19 minutes or until the milk reduces to half, stirring occasionally.
- Add saffron and nutmeg powder. Mix well and cook for another minute on medium flame.
- Remove from heat and let it cool completely. Refrigerate the kheer for at least 1 hour before serving. Garnish with pistachios and serve chilled.
Nutritional values per serving:
- Energy: 75 cal
- Protein: 6.4 g
- Carbohydrates: 9.6 g
- Fiber: 0 g
- Fat: 1.2 g
- Cholesterol: 0 mg
- Sodium: 90 mg
Conclusion
Makhane ki Kheer Recipe is a delectable Indian dessert cherished for its rich flavor and creamy texture. Whether enjoyed during festivals, fasting days, or as a wholesome treat for the family, this kheer offers a delightful blend of traditional ingredients and modern preferences. With simple substitutions and proper storage techniques, it can cater to a variety of dietary needs and preferences, making it a versatile and beloved addition to any culinary repertoire.
FAQs Makhane ki Kheer Recipe
What are makhanas, and why are they used in kheer?
Makhanas are lotus seeds that are commonly used in Indian cuisine, especially during fasting days or festivals like Navratri. They are prized for their unique texture and subtle flavor, which adds a delightful crunch to kheer.
Can I make makhane ki kheer without sugar?
Yes, you can substitute sugar with alternatives like jaggery or honey to make the kheer healthier or suitable for specific dietary preferences. Adjust the sweetness according to your taste.
How do I ensure the kheer turns out creamy and thick?
To achieve a creamy and thick consistency, it’s essential to simmer the milk on a low to medium flame for a sufficient amount of time, allowing it to reduce. Additionally, stirring occasionally prevents the milk from sticking to the bottom of the pan.
Is makhane ki kheer suitable for infants or toddlers?
Yes, makhane ki kheer can be a nutritious option for babies. Simply grind the roasted makhanas into a fine powder to avoid any choking hazards and ensure a smooth texture that is suitable for young children.
How long can I store makhane ki kheer, and how should I store it?
Makhane ki kheer can be stored in the refrigerator for up to 2-3 days. Make sure to transfer it to an airtight container to maintain freshness. Before serving, give it a quick stir, and if necessary, adjust the consistency by adding a splash of milk.
