Chironji & Makhane Ki Kheer
Chironji & Makhane ki Kheer is specially made during Navrati in the northern part of the country, and trust me, this is one dessert you would love having anytime of the year!
- 1 cup Nut Lotus Seeds Makhana / Fox /
- 1.5 litres Milk
- 2 tsps Ghee
- 1/4 cup Sugar
- 2 tbsps Almonds Sliced
- 12 - 15 Raisins
- 1/2 tsp Cardamom Powder
- 1/2 inch Cinnamon
- 5 - 6 strands Saffron
Heat ghee 1 tsp of ghee and roast makhana 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 the roasted 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.