{"id":6677,"date":"2017-10-01T17:01:12","date_gmt":"2017-10-01T17:01:12","guid":{"rendered":"https:\/\/chefreetuudaykugaji.com\/blog\/?p=6677"},"modified":"2017-11-22T04:45:17","modified_gmt":"2017-11-22T04:45:17","slug":"makhane-di-kheer","status":"publish","type":"post","link":"https:\/\/chefreetuudaykugaji.com\/blog\/2017\/10\/01\/makhane-di-kheer\/","title":{"rendered":"Makhane Di Kheer"},"content":{"rendered":"

(A pudding of fox nuts prepared with sweetened thickened milk, flavored with cardamom powder and\u00a0screw pine water sprinkled with lots of nuts , edible dried rose petals and laced with saffron)<\/strong><\/p>\n

\"\"<\/a><\/p>\n

Preparation Time:<\/strong> 10 minutes<\/p>\n

Cooking Time:<\/strong> 25 to 30 minutes<\/p>\n

Serves<\/strong>: 4<\/p>\n

Ingredients and Quantity<\/strong><\/p>\n

Makhane (Lotus seeds, Foxnuts)- 01 cup<\/p>\n

Milk- 01 litre.
\nSugar-2 \u00bd tbsp. \/ to taste.<\/p>\n

Pure ghee- \u00bc th tbsp.
\nGreen cardamom powder- \u00bc th tsp
\nScrew pine water (Kewra)-01 ml
\nMilkmaid- 100 ml.
\nPistachio nuts, blanched and slivered-10 gm.
\nAlmonds, blanched and slivered-10gm.<\/p>\n

For the garnishing:<\/strong><\/p>\n

Silver Leaf (Chandi ka varq )-Optional-01 sheet.
\nPistachio nuts, blanched and slivered-05 gm.
\nAlmonds, blanched and slivered-05gm.
\nSaffron, broiled- 01 gm.<\/p>\n

Rose Petals, edible, dried- \u00bd tbsp..<\/p>\n

Method:<\/strong><\/p>\n

In a heavy bottomed non-stick pan. Add ghee , to this add makhane, saut\u00e9 over a low flame to give it a light golden colour. Remove and keep aside.
\nIn the same pan add milk and bring to a boil.
\nWhen milk starts to boil add condensed milk. When it thickens a little, add the lotus seeds and cook on medium heat.
\nKeep stirring occasionally, till the lotus seeds are cooked and milk is reduced.
\nAdd sugar and cardamom powder.
\nAdd the slivered pistachio nuts and Almonds.
\nRemove from the flame.
\nAdd screw pine water (Kewra).
\nMix well.<\/p>\n

For serving:<\/strong><\/p>\n

Transfer to the serving dish.
\nApply silver leaf (Chandi ka varq) Optional and serve garnished with slivered almonds, pistachio nuts ,broiled saffron and edible dried rose petals.<\/p>\n

\"\"<\/a><\/p>\n

Chef Tips:<\/strong><\/p>\n

1.Do not brown the lotus seeds, as it will hamper the beautiful appearance of the kheer.
\n2. Keep on stirring the milk , to prevent it from burning.
\n3. You can first let the milk boil and then thicken on a slow flame.
\n4. You may add 02 tbsp. of khoya, if condensed milk is not available at home.
\n5. You may add \u00bd tbsp. of blanched chironji (Charoli),if desired.
\n6. You may serve it Hot\/ Warm or CHILLED.<\/p>\n

 <\/p>\n

\n","protected":false},"excerpt":{"rendered":"

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