How to make Makhane ki Kheer - SK Khazana -
This kheer is tasty and healthy too – ideally cooked during festivals
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Puffed lotus sees (makhane), Milk (दूध)
Cuisine : Indian
Course : Mithais
You can also find more Mithais recipes like Fresh Nariyal and Pineapple Burfi Paan Coconut Laddoo - SK Khazana Coconut Barfi-SK Khazana Anjeer And Date Burfi
Makhane ki Kheer - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 0-5 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Easy
Taste : Sweet
Ingredients for Makhane ki Kheer - SK Khazana Recipe
Puffed lotus sees (makhane) 1 cup + to garnish
Milk 4 cups
Ghee 2 tablespoons
Green cardamom powder 1/2 teaspoon
Saffron strands a few
Castor sugar 1/2 cup
Method
Step 1
Heat milk in a deep non-stick pan on medium heat and let it come to a boil. Reduce heat and let the milk simmer, stirring at regular intervals, till it reduces to half its quantity.
Step 2
Put lotus seeds in a grinder jar and grind to a coarse mixture.
Step 3
Heat ghee in a non-stick deep pan, add crushed makhane and sauté on medium heat till it turns crisp.
Step 4
Add sautéed makhane to the reduced milk and mix well. Cook for 5-10 minutes on medium heat, stirring continuously.
Step 5
Add green cardamom powder and saffron strands, mix well and cook stirring continuously and till the mixture thickens further.
Step 6
Add sugar and mix well. Cook for 2-3 minutes on medium heat, stirring continuously. Take it off the heat.
Step 7
Transfer kheer into serving bowls and set aside to cool down. Roast some makhane and garnish the kheer with them. Serve warm or cold.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
