Top News

Recipe: This year the month of Sawan is starting from July 11 and for this, devotees of Bhole have started preparing. During this time, devotees prepare various dishes and enjoyments to please their deity, in which Makhana Kheer is considered very special. Let us tell you how you can make a very tasty makhana kheer at home?

Connection of Sawan and Makhana Kheer:

The month of Sawan is dedicated to Lord Shiva. During this time, the fast of Monday is considered very important and Makhana Kheer is offered in the form of enjoyment of Lord Shiva. This Kheer is not only a symbol of devotion, but also gives energy during the fast. Actually, eating Makhana Kheer during the fast gives the body energy for a long time.

How to make Makhana recipe at home:

Makhana kheer is very easy to make and it can be prepared in a short time. It takes about 30-40 minutes for only four people to make Makhana Kheer. Let us tell you about the material and recipe used to make Makhana Kheer.

This material is necessary to make kheer:

Makhana (lotus seeds): 1 cup

Milk (full cream): 1 liter

Chinese: 1/2 cup (or as per taste)

Ghee: 2 tablespoons

Cashew: 10-12 (finely chopped)

Almonds: 8-10 (finely chopped)

Raisins: 10-12

Cardamom Powder: 1/2 teaspoon

Saffron: 8-10 threads (1/4 cup soaked in hot milk)

Nutmeg powder: 1 pinch (optional)

Pistachio: 5-6 (to decorate, finely chopped)

Method:

First fry Makhana: Heat 2 tablespoons of ghee in a pan. Add the makhana to it and fry on medium flame for 3-4 minutes, until they become crisp. To check the crisp of the makhanas, press a makhana with a makhana thumb and finger. If it breaks easily then it is ready. Keep the roasted makhans separate to cool down.

Grind Makhane: If you want to make kheer thick and creamy, then grind half of the roasted makhans in a mixer. Keep the rest of the makhana full.

Boil milk: Boil one liter of milk in a deep non-stick pan. Keep stirring the milk continuously, so that it does not stick to the bottom. Allow the milk boil on medium flame for 5-7 minutes, until it becomes a little thick.

Add makhana and sugar: Add roasted makhana to milk. After this add sugar and mix well. Cook the mixture on medium flame for 15-20 minutes, keep stirring in between. Milk will gradually thicken and the makhane will become soft.

Add fruits and spices: Now add chopped cashews, almonds, raisins, cardamom powder, and soaked saffron. If you want to add nutmeg powder, then mix it too. Cook for 2-3 minutes

Decoration and serving: Remove the kheer from the heat and let it cool. Put it in the serving bowl and decorate it with finely chopped pistachios. Makhana kheer can be served both hot or cold. For cold kheer, keep it in the fridge for 1-2 hours.