Chironji And Makhane Ki Kheer Recipe

Name: Chironji And Makhane Ki Kheer Recipe
Prep time: 45 min
Cuisine: North Indian Recipes
Ingredients: 1 cup Phool Makhana (Lotus Seeds); 1 teaspoon Ghee; 1 liter Milk; 1/4 cup Jaggery; 1/2 teaspoon Cardamom Powder (Elaichi); 1/2 inch Cinnamon Stick (Dalchini); Saffron strands; a few; Ingredients for Roasted Nuts; 1 tablespoon Whole Almonds (Badam); sliced; 1/4 cup Sultana Raisins; 1 tablespoon Chironji; 1 teaspoon Ghee

By Admin

Prep Time Total in 45 M

Course Dessert

Cuisine North Indian Recipes

Diet Vegetarian

The Chironji and Makhane Ki Kheer Recipe is a delicious kheer that is rich and yet delicious, packed with flavors from the saffron and nutmeg. If you love Phool Makhana and Chironji then this recipe is just for you.

Ingredients

1 cup Phool Makhana (Lotus Seeds)
1 teaspoon Ghee
1 liter Milk
1/4 cup Jaggery
1/2 teaspoon Cardamom Powder (Elaichi)
1/2 inch Cinnamon Stick (Dalchini)
Saffron strands
a few
Ingredients for Roasted Nuts
1 tablespoon Whole Almonds (Badam)
sliced
1/4 cup Sultana Raisins
1 tablespoon Chironji
1 teaspoon Ghee

Instructions

Step 1

To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic

Step 2

Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp

Step 3

Once done, remove from kadai and set aside to cool

Step 4

Coarsely grind half of the roasted makhana in a mixer grinder and keep aside

Step 5

We will use the remaining roasted makhana as a whole into the kheer

Step 6

Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half

Step 7

Keep stirring occasionally to prevent the milk from settling into the bottom of the pan

Step 8

Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana

Step 9

Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through

Step 10

Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally

Step 11

While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma

Step 12

Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat

Step 13

Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda