Recipes For Healthy Life - By Nisha Gupta

मखाना खीर Preparation time: 5 minutesCooking time: 25 minutesServings: 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 Heat ghee in a heavy pan and roast the makhana until crisp. Cool slightly and crush half the makhana coarsely. Bring the milk to a gentle boil. Add the whole and crushed makhana. Simmer for 18 to 20 minutes, stirring regularly. Add powdered mishri and cook for another 3 minutes. Mix in cardamom, saffron and chopped nuts. Serve warm or chilled. Cooking tip: Crushed makhana helps create a thicker kheer while whole pieces add texture.

 Preparation time: 25 minutesServings: 6 small cupsDFM products used: Makhana, Boora, Ghee, Green Elaichi Ingredients 75 g Dinesh Flour Mills Makhana 750 ml full-fat milk 60 g Dinesh Flour Mills Boora 1 tsp Dinesh Flour Mills A2 Gir Cow Bilona Ghee ½ tsp Green Elaichi powder 2 tbsp chopped almonds, cashews and pistachios A few saffron strands Method Roast the makhana in ghee until crisp. Cool slightly and crush half the makhana coarsely. Bring the milk to a gentle boil. Add the whole and crushed makhana. Simmer for 12 to 15 minutes. Add boora and stir until dissolved. Add cardamom, saffron and chopped nuts. Serve in small cups, either warm or chilled.