Makhane Ki Kheer Recipe by Sonal Sardesai Gautam
Cooking Instructions 40-45 mins 1 Heat the ghee in a heavy bottomed pan, add the makhane and roast until they turn light golden brown. Stir in between and watch over, taking care not to burn them. Set aside once done. 2 Cool and coarsely grind them in the mixer, take care not to powder them, just roughly crush them. 3 Bring the milk to a boil along with the sugar and simmer on low heat. Simmer and ;et it condensed a bit for 5-7 minutes. 4 Add the crushed makhane. Simmer and cook, stirring in between on sim for 20- 25 minutes. 5 Add the saffron milk and cardamom powder. Cook for another 10 minutes on low heat. If the Kheer turns too creamy and thick, adjust by adding more milk while simmering. 6 Once done, take off heat. Cool. Garnish with slivered badam and kishmish. 1 Heat the ghee in a heavy bottomed pan, add the makhane and roast until they turn light golden brown. Stir in between and watch over, taking care not to burn them. Set aside once done. 1 Heat the ghee in a heavy bottomed pan, add the makhane and roast until they turn light golden brown. Stir in between and watch over, taking care not to burn them. Set aside once done. 2 Cool and coarsely grind them in the mixer, take care not to powder them, just roughly crush them. 2 Cool and coarsely grind them in the mixer, take care not to powder them, just roughly crush them. 3 Bring the milk to a boil along with the sugar and simmer on low heat. Simmer and ;et it condensed a bit for 5-7 minutes. 3 Bring the milk to a boil along with the sugar and simmer on low heat. Simmer and ;et it condensed a bit for 5-7 minutes. 4 Add the crushed makhane. Simmer and cook, stirring in between on sim for 20- 25 minutes. 4 Add the crushed makhane. Simmer and cook, stirring in between on sim for 20- 25 minutes. 5 Add the saffron milk and cardamom powder. Cook for another 10 minutes on low heat. If the Kheer turns too creamy and thick, adjust by adding more milk while simmering. 5 Add the saffron milk and cardamom powder. Cook for another 10 minutes on low heat. If the Kheer turns too creamy and thick, adjust by adding more milk while simmering. 6 Once done, take off heat. Cool. Garnish with slivered badam and kishmish. 6 Once done, take off heat. Cool. Garnish with slivered badam and kishmish. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Cinnamon Raisin Buttercream Biscuits Sausage and Spinach Bake Instapot Pot Roast Mushroom & Spinach bruschetta My Favorite Dessert -- Lemon Tart Cinnamon Raisin Buttercream Biscuits Sausage and Spinach Bake Instapot Pot Roast Mushroom & Spinach bruschetta My Favorite Dessert -- Lemon Tart Spanish egg bread....with desi recipy. Tamarind Lollipop/ Candy Chicken special plus simple karahi. Banana - Beetroot rolls Awara(Soya beans cake) in tamato sauce #1post1hope Sabudana soup Coleslow Carrots and potatoe rice Sponge cake Champman Spanish egg bread....with desi recipy. Tamarind Lollipop/ Candy Chicken special plus simple karahi. Banana - Beetroot rolls Awara(Soya beans cake) in tamato sauce #1post1hope Sabudana soup Coleslow Carrots and potatoe rice Sponge cake Champman