Kesar Mixed Makhana Kheer Recipe: Makhana Kheer is as delicious as it is healthy. Let's learn how to make it...

Saffron Makhana Kheer

Kesar Mixed Makhana Kheer: Almost everyone enjoys makhana kheer. Makhanas soaked in milk are as beautiful as they are delicious to eat. Adding saffron, commonly known as kesar, to this kheer enhances both its taste and nutritional value. Let's learn how to make this delicious kheer.

Amazing Kheer Recipe

It is very easy to make makhana kheer by adding saffron, but it has to be made carefully because even a small mistake can spoil it.

Method of preparation

• First, roast ¾ of the makhana seeds in 1 teaspoon of ghee, then grind them into a powder, leaving ¾ of the seeds whole. You can also chop them finely if desired. Grinding gives the kheer a smooth and soft texture.
• Heat 2 cups (500 ml) of milk in a saucepan or heavy-bottomed pot. Keep the heat low. Stir the milk frequently to prevent it from burning at the bottom.
• Also, add cardamom seeds from four green cardamom pods and a pinch of saffron threads.
• After the milk is cooked, instead of cardamom pods, you can add about half a teaspoon of cardamom powder to it.
• When the milk starts boiling, add 3 to 4 tablespoons of sugar or as per your taste.
• Now add the ground makhana. Then add the remaining ⅓ cup of makhana.
• Cook over low to medium heat for 9 to 10 minutes, until the makhanas soften and the milk thickens slightly. Stir occasionally. Scrape off any cream that has accumulated on the sides and add it to the kheer.
• Finally, garnish with golden cashews and raisins. Your delicious kheer is ready.