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makhane ki kheer recipe

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  1. Indian Cuisine
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photo by Anand Moholick

Main Ingredient
2.6 pints Milk
Milk Milk is like base of all majorly all the dairy products like curd, cheese, butter, cream, condensed milk, powdered milk and yogurt. It also acts as a base ingredient for many desserts such as ice-cream, custard and beverages like shakes....
  • leche
  • Sal
  • doodh
250 grams roasted lotus seed
roasted lotus seed
Also known as : foxnut
  • makhana
200 grams grape
grape Grapes are small, round fruits growing in clusters and can be eaten raw. They are used in making wine, jelly, juice, jam, raisins etc. Commonly, grape has two varieties black and green....
  • uva
  • Sal
  • angoor
    ( अंगूर)
1 handful Cashew nut
Cashew nut Cashew nut is a delicious sweet and crunchy delight. It has a rich flavor and is also a popular snack. It can be eaten raw, roasted, salted, sugared, etc. Cashew is used to enhance the flavor in both sweet and savory dishes....
  • maranon
  • Sal
  • kaju
8 pieces cardamom (crushed into a powder using a grinding stone for freshness)
cardamom Cardamon are large brown or small green pods filled with small aromatic seeds. They are used to flavor savory and sweet drinks and dishes....
  • cardamomo
  • Sal
  • elaichi
1/2 cups sugar
sugar Sugar is small, sweet, grainy white cubes which is used in many beverages and dishes to add sweet flavor. Now a days many types of sugar can be found in market, it can be of white or brown color....
  • cheeni
1 handful Almond (for garnishing)
Almond Almond is available all year round and it is consumed all over the world. Almond is used in both sweet and savory dishes. Roast, fry, powder or blanch it for different flavor. Various dishes use almonds such as stew, curry, pie, cake, brownie, cookie, smoothies, etc. ...
  • almendra
  • Badaam
    ( बादाम)
About The Chef
Lives in : new delhi India I cook for the hungry technologists! I love to experiment with the Indian spices. I feel Indian spices have a lot of depth to them and I really like the warm earthy flavors of some of these spices. I try to apply my knowledge of Indian cooking to other cuisines as well.

makhane ki kheer recipe

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Makhane Ki Kheer is made during Navaratri festival period, this is one of the delicious fasting recipes that people eat during the 10 day Hindu fast. People across India sometimes make this in other festivals like Ganesh chaturthi also.
Prepare the Lotus Seed(Makhana)
  • Soak in water for 15 minutes

To make the kheer
  • Heat the milk in a large bowl and get the temperature rise until its almost boiled. But dont let it boil.

  • I would reccomend around 80 Degree C which is 176 Degree F for best results.

  • Add the makhana (lotus seeds) to the milk and maintain the heat for 35 minutes while it cooks

  • add the cardamom powder and sugar to the mixture and maintian the heat for another 5 minutes

  • add the grapes and cashu nuts into the mixture and remove from the heat

  • Cool it down and server from fridge temperature

Garnishing Ideas
  • add grated almonds from the top and let them float on the mixture
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