मखाना खीर

Preparation time: 5 minutes
Cooking time: 25 minutes
Servings: 6

DFM products used: Phool Makhana, Mishri, Badam, Kaju, Ghee and Green Elaichi

Ingredients

• 75 g Dinesh Flour Mills Phool Makhana
• 1 litre full-fat milk
• 60 to 70 g Dinesh Flour Mills Mishri, powdered
• 1 tbsp Dinesh Organics A2 Gir Cow Bilona Ghee
• 2 tbsp chopped Dinesh Flour Mills Badam and Kaju
• ½ tsp Green Elaichi powder
• A few saffron strands, optional

Method

1. Heat ghee in a heavy pan and roast the makhana until crisp.
2. Cool slightly and crush half the makhana coarsely.
3. Bring the milk to a gentle boil.
4. Add the whole and crushed makhana.
5. Simmer for 18 to 20 minutes, stirring regularly.
6. Add powdered mishri and cook for another 3 minutes.
7. Mix in cardamom, saffron and chopped nuts.
8. Serve warm or chilled.

Cooking tip: Crushed makhana helps create a thicker kheer while whole pieces add texture.