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Makhana Kheer Recipe

Makhana Kheer Recipe

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- Made from puffed lotus seeds, this kheer is often made in North India during Navratris. It's wonderfully light and very easy to prepare. Roast the makhanas in ˝ a teaspoon of MILKMAID Pure Ghee before making the kheer for a lovely crunchy texture in each bite!

  • video Servings - 8
  • video Preparation - 5 min
  • Cooking - 15 min

Ingredients for Makhana Kheer buynow

- Kishmish (Raisins)

- Milk

- Badam (Almonds) chopped

- Elaichi (Cardamom) Powder

- Coconut grated

- Makhana

- MILKMAID Pure Ghee

- NESTLÉ MILKMAID Sweetened Condensed Milk

How to make Makhana Kheer

  1. Fry makhana in ½ tsp of ghee and crush coarsely. In a pan mix crushed makhana and milk and simmer on slow fire for 5-10 mins. Add grated coconut and continue to cook for another few minutes with frequent stirring, till creamy and little thick. 
  2. Add NESTLÉ MILKMAID Sweetened Condensed Milk and cook for another 5 mins , till the desired consistency.
  3. Add green cardamom powder, remove from fire. Serve hot or cold garnished with shredded almonds and raisins.
 

Tags

Indian Dessert and Mithai, Dessert, Condensed Milk, Weekend Specials

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