Ingredients:
- 1 cup Makhana (fox nuts/lotus seeds)
- 10-12 soft pitted dates
- 2 cups milk (you can use almond milk for a dairy-free option)
- 1 Tbsp ghee
- 1/4 tsp cardamom pdr
- 1/4 cup almonds – chopped
- 15-20 raisins – chopped
- A pinch of saffron strands (optional) Decoration: these are all optional
- 1/4 cup almonds – chopped
- 15-20 raisins – chopped
- A pinch of saffron strands (optional)
- fresh rose petals or use dried too)
Instructions
Prepare the Milk:
- In a grinder/blender jar. Add pitted dates, whole green cardamom, and milk.
- Pulse to form thin date milk and keep aside.
Roast & Prepare the Makhana:
- Heat ghee/oil in a wok/kadhai and saute the makhana for 2 minutes (stirring continuously).
- Roast them till golden brown and remove them from the wok.
- Now, divide the roasted makhana into two parts.
- Chop the 1st half of the roasted makhana into bite-size pieces.
- Blend the 2nd half of the roasted makhana into fine powder.
Make the Dates Phool Makhana/Foxnuts Kheer:
- Heat some ghee in the same wok/kadhai and roast the chopped almonds and raisins along with cardamom powder.
- Then, add the prepared dates milk and saute on low heat for 2-3 means.
- Add chopped makhanas and saute for another 2-4 minutes.
- Now, add the powdered makhanas and stir everything. Let this cook for 3-4 minutes and the kheer will soon start to become thick.
- After it's slightly thick, turn off the heat and transfer the kheer to the serving bowl.
Garnish and Serve:
- Garnish your kheer with chopped almonds, raisins, saffron strands, cardamom seeds.
- Serve warm or chilled, based on your preference
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