Recipe 1: Makhana Kheer Recipe

INGREDIENTS

1 cup makhana
4 cups milk
1/2 cup condensed milk
1/4 cup sugar (adjust to taste)
1/2 teaspoon cardamom powder
2 tablespoons ghee (clarified butter)
A handful of chopped nuts (almonds, cashews, pistachios) for garnish
Saffron strands for garnish (optional)

PROCESS

Heat ghee in a pan or kadai over medium heat.
Add the foxnuts (makhana) and roast them until they turn crispy and golden brown.
This should take about 5-6 minutes.
Remove from heat and set aside.
In a separate deep pan, bring the milk to a boil.
Once it starts boiling, reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally to prevent the milk from sticking to the bottom of the pan.
Add the condensed milk and sugar to the simmering milk.
Stir well until the sugar is dissolved.
Let it cook for another 5 minutes, allowing the flavors to blend.
Crush the roasted Makhana into small pieces using your hands or a rolling pin.
You can leave some whole for added texture if desired.
Add the makhana and cardamom powder to the milk mixture.
Stir well and let it cook for an additional 5-7 minutes, allowing the foxnuts to absorb the flavors.
Turn off the heat and let the kheer cool down to room temperature.
It will thicken as it cools, so if it becomes too thick, you can add a little warm milk to adjust the consistency.
Once the kheer has cooled, refrigerate it for a couple of hours or until chilled.
Before serving, garnish the makhana kheer with chopped nuts and saffron strands for an extra touch of flavor and presentation.
Your creamy and delicious Makhana Kheer is ready to be enjoyed! Serve it chilled as a refreshing dessert.