Makhana Kheer is a delightful North Indian dessert made using lotus seed puffs or faux nuts, also known as makhana. This dish is a staple during festivals and fasts, particularly on Ekadashi when consuming rice is restricted. It’s a rich and flavorful dessert that’s often offered as Prasad to Lord Vishnu, making it a significant part of the religious celebrations. Let’s take a look at how to prepare this delicious Makhana Kheer.
Why Makhana Kheer for Ekadashi?
On Ekadashi, especially during the Krishna Paksha Ekadashi in the month of Kartika, rice consumption is avoided, and special foods are prepared as an offering to Lord Vishnu. Makhana, a seed known for its rich texture and health benefits, becomes the perfect substitute for rice in the kheer recipe. This kheer is not only a sweet delicacy but also a suitable Prasad that can be enjoyed by people fasting or celebrating the occasion.
Ingredients for Makhana Kheer:
- Milk: 1 liter (full-fat milk for a rich taste)
- Makhana (lotus seeds): 1 cup
- Stuffing (dry fruits mix): ¼ cup (almonds, pistachios, and cashew nuts)
- Almonds: 8-10, chopped
- Pistachios: 8-10, chopped
- Cashew nuts: 8-10, chopped
- Saffron petals: A few strands
- Sugar: ½ to ¾ cup (as per taste)
- Cardamom powder: ½ teaspoon
- Desi ghee: 2-3 teaspoons
How to Make Makhana Kheer:
- Soak the Stuffing: Start by washing the dry fruits (almonds, pistachios, and cashews) twice in water. Soak them in water for about 1 to 3 hours. This step helps in softening the nuts, making them easier to grind and blend into the kheer.
- Prepare the Milk: In a thick-bottomed pan, pour the milk and heat it on a low flame. Keep stirring occasionally to prevent the milk from sticking to the bottom. Once it begins to simmer, add the soaked stuffing of dry fruits and continue cooking it on low heat.
- Roast the Nuts and Makhana: In another pan, add a teaspoon of desi ghee and fry the chopped almonds, pistachios, and cashew nuts until they turn golden brown. Remove them and set them aside. In the same pan, add another two teaspoons of ghee and fry the makhana until crispy and slightly golden.
- Prepare the Saffron: Take two spoons of warm milk in a small bowl and soak a few saffron petals in it. This will give the kheer a lovely color and aroma.
- Grind the Makhana: Set aside some of the fried makhana for garnishing later. Grind the rest of the makhana in a mixer to make a fine powder.
- Combine Makhana Powder with Milk: Add the makhana powder to the boiling milk and mix well. Stir continuously to avoid any lumps. Allow the mixture to cook until the milk thickens and the makhana powder blends into the milk completely.
- Add Sugar and Ghee: Once the milk has thickened, add sugar to taste and mix well. Add some desi ghee for a richer flavor. Then, add the roasted dry fruits (almonds, pistachios, cashews) to the kheer and stir everything together.
- Add Saffron: Pour the saffron-infused milk into the kheer and cook for an additional 3-4 minutes. The kheer will now have a beautiful golden hue and a fragrant aroma.
- Serve: Once the kheer has reached your desired consistency, remove it from the heat and let it cool slightly. Garnish with the reserved fried makhana and a few more chopped nuts if desired. Serve warm or chilled as a delightful Prasad or dessert.
Conclusion:
Makhana Kheer is an easy-to-make yet indulgent dessert that holds a special place in North Indian festivals and rituals. Whether you’re fasting for Ekadashi or simply craving a traditional treat, this recipe offers a deliciously creamy and nutritious option. Its rich flavors and textures, combined with the goodness of makhana and dry fruits, make it a dessert everyone will enjoy, from children to adults.
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