Chironji and Makhane Kheer Recipe
A vegetarian North Indian Recipes recipe with phool makhana (lotus seeds), ghee, liter milk. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Instructions
13 steps- 1
To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic
phool makhana (lotus seeds)(1 cup)ghee(1 teaspoon)chironji(1 tablespoon)ghee(1 teaspoon) - 2
Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp
phool makhana (lotus seeds)(1 cup)ghee(1 teaspoon)ghee(1 teaspoon) - 3
Once done, remove from kadai and set aside to cool
- 4
Coarsely grind half of the roasted makhana in a mixer grinder and keep aside
phool makhana (lotus seeds)(1 cup) - 5
We will use the remaining roasted makhana as a whole into the kheer
phool makhana (lotus seeds)(1 cup) - 6
Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half
liter milk(1) - 7
Keep stirring occasionally to prevent the milk from settling into the bottom of the pan
liter milk(1) - 8
Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana
phool makhana (lotus seeds)(1 cup)liter milk(1)jaggery(1/4 cup) - 9
Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through
phool makhana (lotus seeds)(1 cup) - 10
Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally
cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a few - 11
While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma
ghee(1 teaspoon)ghee(1 teaspoon) - 12
Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat
- 13
Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda
chironji(1 tablespoon)
Rate this recipe
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Chironji and Makhane Kheer Recipe
A vegetarian North Indian Recipes recipe with phool makhana (lotus seeds), ghee, liter milk. Ready in 45 min, serves 4.
Curated byKavya Sharma🇮🇳
Estimated Nutrition Highlights
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Directions
13 steps- 1
To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic
phool makhana (lotus seeds)(1 cup)ghee(1 teaspoon)chironji(1 tablespoon)ghee(1 teaspoon) - 2
Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp
phool makhana (lotus seeds)(1 cup)ghee(1 teaspoon)ghee(1 teaspoon) - 3
Once done, remove from kadai and set aside to cool
- 4
Coarsely grind half of the roasted makhana in a mixer grinder and keep aside
phool makhana (lotus seeds)(1 cup) - 5
We will use the remaining roasted makhana as a whole into the kheer
phool makhana (lotus seeds)(1 cup) - 6
Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half
liter milk(1) - 7
Keep stirring occasionally to prevent the milk from settling into the bottom of the pan
liter milk(1) - 8
Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana
phool makhana (lotus seeds)(1 cup)liter milk(1)jaggery(1/4 cup) - 9
Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through
phool makhana (lotus seeds)(1 cup) - 10
Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally
cardamom powder (elaichi)(1/2 teaspoon)saffron strands - a few - 11
While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma
ghee(1 teaspoon)ghee(1 teaspoon) - 12
Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat
- 13
Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda
chironji(1 tablespoon)
Rate this recipe
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