Makhaney ki Kheer

Author Rekha Gupta

When you aren’t familiar with the tastes and likes of the guests that are coming over then, kheer is an all time favourite and your safest bet. But what if the humble dish could get an upgrade, then comes to rescue, good old makhaney (Fox Nuts) and a few other assorted dry fruits . Kheer that’s loaded with all the goodness and richness of dry fruits ,with the ingredients available in every kitchen ,with no prep required, what more could one ask for!Oh and If one is fasting then this is the sweet to be, loaded with energy to see you through the day smiling. Enjoy the newly elevated kheer (indian pudding dessert) C@Rg!

This one will certainly leave the guests wondering as to what’s this exotic sweet is that they are savouring ! 😋

U S P My dishes have to be healthy and tasty both hence no short cuts.

Ingredients : Servings 4-6

Cows milk-1 litre , Makhaney-2 cups , assorted dry fruits-half a cup ,Powdered Mishri OR/Sugar- 3/4 cup ,Ghee– 2 tsp. ,Cardamom powder -1/2 tsp.

Steps;

1. Gently roast the Makhaney in 1tsp ghee on low flame for about 10 minutes . They should be crunchy and crisp by the end of it. Test it by crushing one or two between your fingers ,it should easily break into many pieces. Remove them on a cloth napkin and roll a rolling pin over them to crush them just enough.(please don’t mash them up😆)

2. Meanwhile alongside on another gas keep a heavy bottom steel pan with milk in it and bring it to a boil.When the milk reaches a boil ,you could reduce the flame.

3. Add the crushed makhaney to the boiled milk,give a stir and let it cook on low flame for about 20 minutes or till makhaney are soft and the kheer now looks creamier .

4. In yet another pan lightly roast the the assorted dry fruits in a tsp of ghee. You might wanna roast cashewnuts and raisins together but almonds separate as they take longer -maybe 5-7 minutes..C@Rg

Cool the nuts. Chop them and keeping a few aside for garnishing , add the rest to the kheer.

6. When the kheer looks creamier and the makhaney are cooked and soft [check by pressing in between your fingers], add mishri/sugar, (whatever is your preference of sweetner) .Give it a good stir and when it reaches a boil again, On low flame cook for another 5 minutes. Add cardamom powder. Put off the flame when semi thick as it will become much thicker when it cools down.

7 . Remove in a serving bowl to let it cool down to room temperature completely before popping it in the fridge

Serve garnished with nuts

Note-Whenever we add something to milk,it has to be stirred till it reaches a boil again otherwise milk might curdle.C@Rg.

Do not forget to offer ”bhog” [offering] to Bhagwanji 🙏before enjoying this yum sweet.

Author Rekha Gupta