Tips
FAQs
1. Which dry fruits and nuts to add to mawa kheer?
Mawa kheer is typically made of almonds, pistachios, cashews, chironji seeds, and raisins, along with a few strands of saffron and cardamom powder. But you can substitute any of your favourite nuts and dry fruits.
2. Why did the makhana in my kheer become lumpy?
Makhana becomes lumpy if they are overcooked or if the milk is reduced too much or is less. To correct this, add more milk to the kheer, cook the mixture on a low flame, and stir continuously to break any lumps with a wired whisk or spatula.
3. How to prevent the milk from burning or sticking to the pan?
For desserts like khoya kheer, it is best to use a heavy bottom pan. Additionally, while the milk is simmering, continuously stir the kheer mixture over a low flame to prevent the milk from sticking and burning to the bottom.
4. Why did my kheer not thicken?
If your khoya kheer is too thin, you didn't cook it for long enough. Don't worry. Add your kheer mixture to the pan again, and cook on low flame until it thickens. You can also add more condensed milk to your kheer to thicken it further.
5. How long can I keep kheer in the fridge?
Khoya kheer keeps well in the fridge for two to three days. Make sure the kheer is completely cool before putting it in the fridge.