Makhane Ki Kheer or Foxnut Pudding is an easy, fussfree dessert. This creamy kheer is flavoured with saffron and cardamom and takes just minutes to prepare!
Servings: 3servings
Calories:
Author: Natasha Minocha
Ingredients
500mlCoconut milk, lightYou can use any milk of your choice
1cupMakhana / Foxnuts
1tspGheeyou can use coconut oil to make this VEGAN
1/2tspGreen cardamom seeds, crushed
8-10Saffron strands
1/4cupRaw sugar
Pistachio slivers and Dried rose petals for topping
Instructions
Heat the ghee in a pan and roast the makhanas/ foxnuts till crispy. Let cool.
Process the cooled, roasted makhanas in your food processor till coarsely chopped. You can grind them to a fine powder if you like the consistency of the kheer to be very smooth. I like the texture of small and big pieces.
Heat milk in a saucepan. Add the saffron and cardamom to the milk. Bring it to a gentle boil.
Stir in the chopped makhanas and cook till the milk thickens a bit and the makhans are soft and cooked. This should take about 8-10 minutes.
Stir in the sugar. Taste and adjust for sweetness. This kheer will thicken as it cools. If you like a thinner consistency, add more milk. If you like it thicker, add some more makhanas.
Serve warm or chilled, topped with pistachis and dried rose petals. Enjoy!