Makhana Kheer
Makhana Kheer is a delectable Indian dessert that originates from the rich culinary tradition of India. Also known as foxnut pudding, this indulgent treat is a staple during festive seasons and special occasions. The creamy texture and nutty flavor make it a favorite among those with a sweet tooth. The main ingredient, makhana, is derived from the lotus plant and is known for its health benefits, making this dessert not just delicious but nutritious.
History of Makhana Kheer
Makhana, also known as fox nuts, lotus seeds, or gorgon nuts, have been cultivated in India for centuries. The history of this ingredient is deeply rooted in Ayurvedic traditions, where it is celebrated for its medicinal properties. Makhana Kheer, with its creamy consistency and subtle sweetness, was initially popularized in the northern regions of India, especially in Bihar and Uttar Pradesh. Over the years, it has become a beloved dessert across the country, gracing the tables during festivals such as Diwali, Holi, and Raksha Bandhan.
Ingredients
- Makhana - 1 cup
- Milk - 1 liter
- Sugar - 1/4 cup
- Ghee - 1 tablespoon
- Cardamom powder - 1/2 teaspoon
- Almonds - 10-12, sliced
- Cashews - 10-12, chopped
- Raisins - 15-20
- Saffron strands - a few
Preparation
Before we delve into the cooking process, it's essential to prepare the ingredients. Start by dry roasting the makhana in a pan over medium heat. This process enhances the flavor and texture, making the makhanas crunchy and ready to absorb the milk flavor in the kheer.
In a separate bowl, soak a few strands of saffron in warm milk. This will help release a vibrant color and rich aroma that are characteristic of traditional Makhana Kheer.
Cooking Process
Step 1: Roasting the Dry Fruits
Begin by heating ghee in a pan. Once melted, add the sliced almonds, chopped cashews, and raisins. Roast these ingredients on a low flame until they turn golden brown. Set them aside as they will be used later for garnishing.
Step 2: Cooking the Makhana
In the same pan, add the dry roasted makhana and lightly sauté them in the leftover ghee. This step ensures the makhana is well coated with the ghee flavor, adding depth to the dish. Once done, set them aside.
Step 3: Boiling the Milk
In a deep thick-bottomed pan, bring the milk to a boil. To avoid the milk from sticking to the bottom, stir it continuously. Once boiled, reduce the flame to a simmer and continue stirring occasionally for about 10-15 minutes. Use a cooking timer to ensure you don't forget!
Step 4: Adding Ingredients to the Milk
Add the sautéed makhana to the simmering milk. Cook them for about 5 minutes, allowing them to absorb the flavors and soften slightly. Next, add the sugar and mix well until it fully dissolves.
Step 5: Final Touches
Now, incorporate the cardamom powder into the mixture for a sweet, fragrant aroma. Finally, add the soaked saffron milk and mix until the color is uniform. Cook on low heat for another 5 minutes, ensuring all flavors meld together harmoniously.
Serving Makhana Kheer
Makhana Kheer is best enjoyed warm or chilled, depending on personal preference. Serve it in dessert bowls, garnished with the roasted almonds, cashews, and raisins set aside earlier. This delicious dessert pairs well with festivities and is perfect as an after-meal treat.