The month of Ramzan is going on with its full swing. Despite the scorching summers, people are fasting for the whole day without eating or drinking anything. The only time they eat or drink is during the evening time when they end their fast. Since they eat only once it gets really important for them to eat something which is healthy and will provide them the energy to fast through the next day.
The Iftar includes a lot of food items from savoury to sweet, but one thing that is loved by everyone is kheer made with lots of dry fruits. So today we are going to share with you the perfect recipe to end your fast and that is of makhana kheer. And even if you are not fasting you can still make it and enjoy it with your family.
So without any further due, let’s get started with the recipe.
Ingredients:
- Full-fat milk- 2 litres
- Condensed milk- 400 gm
- Fox nuts/makhana- 2 cups
- Cashew nuts/kaju- 50 gm
- Almonds- 50 gm
- Raisins- 50 gm
- Pistachios- 25 gm
- Chironji- 2 tbsp.
- Cardamom powder- 1 tsp.
- Saffron- 4-5 strands
- Sugar- ½ cup (if needed)
- Pure ghee- 2 tbsp.
- Rose petals to garnish
Procedure:
1. Chop the almonds, cashews and pistachios and keep them aside.
2. In a kadhai, heat up 1 tbsp. ghee and roast the fox nuts/makhana lightly. Transfer then to a bowl or plate and keep them aside.
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3. Now heat the remaining 1 tbsp. ghee in the kadhai and lightly roast the chopped nuts and raisins. Transfer them to a separate bowl and keep them aside.
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4. In a heavy bottomed pan, heat up the milk.
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5. Boil the milk on a high flame and when the milk starts to boil, add the cardamom powder to it. Let the milk simmer on a medium flame.
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6. Cook the milk till it is reduced to half of its quantity. Keep scraping the cream from the sides of the pan and put it back into the boiling milk.
7. After the milk has reduced by half, add the condensed milk as well as the roasted nuts, chironji and saffron to it. Let the milk cook further for 10-12 minutes on a low flame.
8. Now the milk will start to thicken up and will start changing colour due to the saffron. At this time, you can add more sugar if it is not sweet enough for you.
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9. Now add the roasted fox nuts/makhana to the thickened up milk and turn off the flame. The makhana will soak up the milk and will get soft within no time.
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10. At the end, finish off your kheer by adding the raisins. Cover the utensil and let the kheer cool down completely.
11. Once the kheer has cooled completely, transfer it to the serving bowls and keep it in the refrigerator. Garnish with rose petals and serve it chilled.
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