Makhane ki Kheer is another variety of Indian kheer/Pudding. It is fairly popular and is usually made during fasting as Makhana is considered as an auspicious ingredient in offerings to the Lord during festivals.
Makhana/Foxnut seeds is often called as Lotus seeds. I am not sure whether it is correct as Wiki says that Makhana is from water lily and not Lotus. A less known fact is that around 90% of the world's total Makhana production comes from Bihar.[reference]
[For 3 people]
50 gms Makhana /Foxnut Seeds
2 tsp Ghee /Clarified Butter
1 litre milk [ I use toned]
2-4 tbsp Sugar [ I like my kheer less sweet, had added only 2tbsp]
Kesar/Saffron, few strands
3 cardamom, powdered
1 & 1/2 tbsp charoli/chironji
1 tbsp chopped pistcachios
Pistachios/ Almonds for garnishing
- Heat the ghee in a pan and saute Makahanas for 4-5 minutes till they are crisp. Keep aside and once it is cool enough, crush them coarsely.
- Soak saffron strands in 1 tbsp warm milk
- Heat milk in a heavy bottomed pan. Add saffron milk and boil the milk on low heat till it reduces to almost half the amount. Keep stirring in between to prevent burning.
- Add the crushed makhanas and simmer for about 10-15 minutes on low heat. The milk should be thick and runny, and not dried. You can reduce the simmer time, if you feel that the milk is drying up.
- Add the charoli/chironji ,sugar,cardamom powder and pistachio and mix well. Keep on heat for 2-3 minutes more.
- Remove from heat, and garnish with the pistachios, almonds and serve it cooled.