Chef’s Nectar, “Makhane ki Kheer”


Makhane ki Kheer

Ingredients for making the Makhane ki Kheer

  • 1 cup makhana (foxnuts or phool makhana)
  • 2 cups organic milk or 500 ml organic milk
  • 3-4 green cardamom – husked and powdered in a mortar-pestle
  • 10-12 cashews
  • 10-12 almonds – blanched and sliced
  • 1 tbsp golden raisins
  • 3.5 to 4 tbsp sugar or as required
  • 1 pinch saffron
  • 2 to 3 tbsp ghee (clarified butter)

Method of making the Kheer

Roasting of makhana and cashewsnuts

  • Heat 2 to 3 tsp ghee in a pan.
  • Add the phool makhana and cashews.
  • On a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. 
  • The cashews will also get golden. Stir often while roasting them.
  • Then remove them in a plate and keep aside.

Making makhane ki kheer

  • Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
  • Stir at intervals so that the milk does not scorch from bottom.
  • Let the milk come to a boil.
  • Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands,Grind to a fine powder.
  • When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
  • Add the ground powdered makhana, Then the reserved 1/3 cup makhana, Stir very well.
  • Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame, Scrape the evaporated milk solids from sides and add to the milk.
  • Add the fried cashews nuts and raisins, Stir and simmer the kheer for a minute or two.
  • Served makhane ki kheer hot or chilled. as per your preferences, in both ways its amazing and full of After chilling, the kheer’s consistency thickens a bit.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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