Makhana Kheer

INGREDIENTS

• 2 cups makhana (fox nuts) 
• ½ litre full cream milk 
• ½ cup sugar 
• Dry fruits of choice, roughly chopped 
• ½ teaspoon cardamom powder (optional) 
• 2 teaspoons ghee 

METHOD 

• In a pan, add the ghee followed by the makhanas. 
• Roast the makhanas well till they turn crispy (about 7 to 8 minutes). 
• In another pot or kadhai, add the milk and boil it till it reduces by one-fourth. 
• Once the makhanas are dry roasted, coarsely grind or pulse them in a mixer. 
• Add the ground makhanas to the milk along with the sugar and let it boil for 2 to 3 minutes. 
• Add the dry fruits and the cardamom powder and turn the heat off. 
• Serve cold. 

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