Makhana kheer
Ingredients
500 ml organic milk1 cup makhana/foxnuts1 tbsp. ghee2-3 green cardamom, husked and powdered in a mortar-pestle1 tsp. fennel powder10-12 Pistachio10-12 cashews, sliced10-12 walnuts10-12 raisins3 to 3.5 tbsp sugar or as required50 gm kaju / cashew nut barfi2-3 gold leaves for garnish – optional
Method
Heat milk first
When the milk comes to a boil, simmer the milk with occasional stirring on a low to medium flame
After 5 mins add the sugar, cardamom and fennel powder
Heat ghee in a pan and sauté makahna until lightly colored and crisp
When the milk is simmering, add the makhana, nuts and raisins
Simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring
You may add 50gms of Cashew nut barfi to thicken the kheer
Switch off the fire and serve the makhane ki kheer hot or warm or cold
Garnish with gold leaf paper and serve
Make arbi ke kabab or Jerusalem artichoke kebab for your Diwali feast