Makhana kheer recipe
Roasted Makhana kheer using evaporated milk
Servings: 3
Ingredients
- 2 cups full cream milk
- ½ cup evaporated milk optional
- A pinch of saffron
- 1 cup phool makhana
- ¼ cup sugar
- 3 tbsp chopped badam and pista
- 1 tsp ghee
Instructions
- Soak saffron in 2 tbsp of warm milk for 10 minutes.
- In a pan add ghee and add 1 cup of phool makahana.
- Roast this in a medium flame till it turns slight golden brown.
- When you pick it up and break with hands it should break easily.
- If you want to keep the makahana full in the payasam, add milk to this now.
- I want it be crushed so crushed it roughly with hands.
- Now add 2 cups of milk to this.
- I used raw milk.
- Mix well and let this cook for 7 minutes.
- Now add ½ cup of evaporated milk. If you don’t get evaporated milk in you place add ½ cup normal milk. But I highly recommend evaporated milk as it gives a nice caramelised taste.
- Stir this and cook for 10 minutes.
- Scrap the sides of the pan.
- Now add the saffron soaked milk to this.
- Mix well.
- Add the sugar to this now.
- Mix well.
- By now the payasam | kheer will be little thick.
- Switch off the flame.
- Add the chopped nuts.
- Mix well.
- Makhana kheer | makhana payasam is ready.
- Serve chilled.
Notes
1. You can keep the makhana whole and make the kheer.
2. Condensed milk can be added to make it creamier, if adding condensed milk skip the evaporated milk.
3. Makhana kheer tastes nice when chilled.
