Makhana Kheer

A rich, creamy, and delightful Indian dessert that is often made during festivals or fasts.

Ingredients:

• 2 cups makhana

• 1 tbsp ghee

• 4 cups full-fat milk

• ½ cup sugar (or to taste)

• ¼ tsp cardamom powder

• A few strands of saffron (kesar)

• Sliced nuts (almonds, pistachios) and raisins for garnish

Instructions:

1. Roast the Makhana: In a heavy-bottomed pan, roast the makhana in ghee until they are crunchy. Set aside about ¼ cup for garnish and roughly crush the rest.

2. Boil the Milk: In the same pan, bring the milk to a boil. Reduce the heat and let it simmer, stirring occasionally, until it thickens slightly (about 15-20 minutes).

3. Add Makhana: Add the crushed makhana to the simmering milk. Cook for another 5-7 minutes until the makhana softens and the kheer thickens.

4. Sweeten and Flavor: Stir in the sugar, cardamom powder, and saffron. Mix well until the sugar dissolves.

5. Garnish and Serve: Garnish with roasted makhana, sliced nuts, and raisins. Serve warm or chilled.