Chironji & Makhane Ki Kheer
There is something about Makhane that I absolutely love, the almost pop corn like texture but yet much more flavorful. In punjab we use makahne in many things, right from roasted makahne as a snack to sabji's like matter makhana which with mushrooms added is probably dream come true, I have even eaten a mutton curry somewhere with makhane which haunted me for a long time. Still looking for it's recipe for that I recreate the magic but one thing that makhane is super popular is for the makhane ki kheer. Made during festivals and specially during navratri since makhane is considered phalahar it's has his place planted firmly in my favorite kheers. One thing that I learnt from my grandmom with this kheer was to add chironji to it. The chironji adds a brilliant crunch to the kheer and takes the flavour punch to a different level all together.
- Heat ghee 1 tsp of ghee and roast makhana and roast with while continuous stirring until they becomes light brown and crisp, remove from kadai and set aside to cool
- Coarsely grind 1/2 cup phool makhana and keep the remaining 1/2 cup makhana as whole
- Add milk to a heavy bottom pan and bring it to boil and simmer until it is reduced to about 2/3 for about 8-10 minutes.
- At this stage add fried makhana and simmer in low flame for about 5-7 mins stirring regularly till the kheer is thick. Add sugar at this time and cook for a couple of minutes.
- While the kheer is cooking heat the other 1 tsp of ghee and roast all the dry fruits in it till lightly brown
- To the kheer add saffron soaked in a little milk and half the roasted dry fruits. Simmer for 3-4 minutes.
- Serve hot or chilled garnished with the other half of dry fruits