Ingredient:
1 tbsp shredded Almonds
1 tsp Ghee
1 tsp crushed Green Cardamom Seeds
100gms soft white Makhanas
5 cups Milk
1 tbsp grated Pistachios
4 tbsp Sugar or to Taste
Method:
Take all the makhanas and cut them into halves.
Put the already cut makhanas in a saucepan along with ghee.
Fry them on low heat for about 5 minutes.
Now add milk and sugar and stir well.
Leave it on simmer for about an hour, until milk reduces to half of its original quantity and of a creamy consistency.
Don't forget to stir continuously such that milk does not sticks to the bottom of pan.
Add almonds and pistachios and leave it on simmer further for 10 minutes
Now sprinkle crushed cardamoms on it.
Hot makhana kheer is ready to be served.
If you wish to serve it cold, then keep it in refrigerator for some time.
Chilled makhana kheer is ready to test your taste buds.
1 tbsp shredded Almonds
1 tsp Ghee
1 tsp crushed Green Cardamom Seeds
100gms soft white Makhanas
5 cups Milk
1 tbsp grated Pistachios
4 tbsp Sugar or to Taste
Method:
Take all the makhanas and cut them into halves.
Put the already cut makhanas in a saucepan along with ghee.
Fry them on low heat for about 5 minutes.
Now add milk and sugar and stir well.
Leave it on simmer for about an hour, until milk reduces to half of its original quantity and of a creamy consistency.
Don't forget to stir continuously such that milk does not sticks to the bottom of pan.
Add almonds and pistachios and leave it on simmer further for 10 minutes
Now sprinkle crushed cardamoms on it.
Hot makhana kheer is ready to be served.
If you wish to serve it cold, then keep it in refrigerator for some time.
Chilled makhana kheer is ready to test your taste buds.
