Makhane ki kheer has its roots in ancient Indian culinary traditions, a cherished dessert made from locally available ingredients like makhanas.
The fox nut /makhana in India, has a notable historical and cultural significance in Bihar. The cultivation of makhana is a traditional practice that has been passed down through generations. The seeds are collected from the water lily plants during the monsoon season. After harvesting, the seeds are dried and processed to produce makhana.The raw seeds are roasted to make them edible. This involves drying and heating the seeds until they puff up and become light and crisp.
In Bihar, makhana has been used in various traditional dishes, including Makhane ki kheer. It’s appreciated for its nutritional benefits and light nature, making it suitable for everyday consumption and special occasions..
With growing awareness about healthy eating, the nutritional benefits of makhanas—such as high protein content and low calorie count—have increased their popularity.
Ingredients
- Foxnut 2 cup
- Full cream milk 4 cup
- Ghee 1 tbsp
- Sugar 1 laddle
- Mix nut , chopped 1 handful
- Elaichi powder 1 tsp
- Gulab jal 1 tsp
- Saffron stands a few
- Rose leaves for garnish
Method
- Golden roast makhana in ghee, allow to cool.
- Coarsely grind half portion makhana in a mixer jar.
- Heat milk, Add saffron, sugar, elaichi powder, rose water, mixed nuts and stir continuously.
- Add grind makhana and stir.
- Add rest of makhana and stir till the desired consistency of kheer.
- Serve chilled, garnished with remaining saffron strands, rose leaves and nuts.