Makhana Kheer is a creamy festive dessert made by roasting makhana in ghee and simmering it slowly in milk with cardamom, saffron and nuts. Crushing part of the roasted makhana gives the kheer a fuller traditional texture.

6 servings | Prep: 10 min | Cook: 30 min | Total: 40 min

Ingredients

• 100 g — Dinesh Flour Mills Makhana (Dinesh Flour Mills product)
• 1 litre — Full-fat milk
• 80 g — Dinesh Flour Mills Boora or Sugar (Dinesh Flour Mills product)
• 1 tsp — Dinesh Flour Mills A2 Gir Cow Bilona Ghee (Dinesh Flour Mills product)
• 1/2 tsp — Dinesh Flour Mills Green Elaichi powder (Dinesh Flour Mills product)
• 2 tbsp — Chopped almonds and pistachios
• 8-10 — Saffron strands, optional

Method

1. Heat ghee in a heavy pan. Add makhana and roast on low heat for 6-8 minutes until crisp.
2. Cool briefly. Keep half the makhana whole or halved and crush the remaining half coarsely.
3. Bring milk to a gentle boil in a heavy-bottomed pan. Lower the heat and simmer for 8-10 minutes, stirring often.
4. Add the whole and crushed makhana. Simmer for 15-18 minutes until the makhana softens and the milk thickens.
5. Add boora or sugar and stir until dissolved. Cook for another 3-4 minutes; the kheer will thicken further as it cools.
6. Stir in cardamom, most of the nuts and optional saffron. Switch off the heat.
7. Serve warm or chilled, garnished with the remaining nuts.

Cooking Notes

• Use a heavy pan and stir regularly so the milk does not catch at the base.
• Add the sweetener only after the makhana has softened.
• For a thinner serving consistency, reserve a little hot milk and stir it in just before serving.
• Allergen note: Contains dairy and tree nuts.