Indulge your sweet cravings with this makhana kheer recipe using jaggery

We have mostly come across makhanas as fasting food, although there are some people who enjoy them as tea time snacks as well. But if your sweet tooth is craving something, did you know that makhana can help? Well, back in the days, when deep-fried malpuas, syrup-doused sweets and crispy boondi ruled the roost and cholesterol and triglyceride were alien terms, a gluten-free, antioxidant-rich dessert also  made our hearts sway. Ladies, we’re talking about makhana kheer. 

Kheer is the most loved Indian dessert. It is made in Indian homes to celebrate almost every occasion, festival or any special event. And today, we have Vibha Batra who will share the best and healthy recipe of makhana kheer. She says, “Makhana kheer is a humble and healthy alternative to rice kheer.”

So, without further ado, let’s take a quick peek into what goes into making the Makhane ki kheer oh so special:

Ingredients:

• 2 teaspoons of ghee
• 2 bowls of makhana (Also known as fox nuts/gorgon nuts/lotus seeds. Make sure the makhanas are small)
• 4 cups of milk
• 2 tablespoons of finely ground coconut
• 1/2 teaspoon of cardamom powder
• 1 saffron strand
• Assorted nuts – sliced almonds, raisins, chopped pistachio, golden fried cashew nuts
• Powdered organic jaggery to taste (No white sugar or condensed milk, please. This is supposed to be a healthy dessert, remember?)

Method: 

• Heat the ghee in a pan. 
• Add the makhana and roast them on medium flame till they become crunchy. 
• Take the makhana out of the pan and set them aside. 
• Grind half the makhana in a blender. 
• Boil the milk in another pan.
• Add the coconut, cardamom powder, and saffron strand to the milk.
• When the milk comes to boil, add the powdered jaggery. 
• Keep stirring and mix it thoroughly.
• Add the ground makhana first.
• Follow it up with the rest of the roasted makhana. 
• This adds much-needed crunch and texture to the kheer.
• Keep stirring for about eight minutes, till the milk thickens slightly and the makhana softens.
• The consistency of the kheer need not be as thick as rice kheer. 
• Garnish with dry fruits and your makhana kheer is ready!

Serve hot or refrigerate for a few hours, whichever you prefer.