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.