1. For making makhane kheer 1st take a frying pan and heat it on a low flame.
View More
2. Add 1 tablespoon of ghee in it.
View More
3. When the ghee becomes slightly hot add 1.5 cups of Makhana (Lotus Seeds) to it.
View More
4. Makhana should be roasted in ghee over low to medium heat until it turns crispy then transfer to a plate.
View More
5. After roasting the Makhana (Lotus Seeds) take 1 tablespoon of ghee more in a frying pan and add 1 tablespoon cashew nuts, 1 tablespoon pistachios, and 1 tablespoon raisins roast them all, then remove them on a plate and keep them aside.
View More
6. In a heavy-bottomed skillet or saucepan, warm up 1 liter of milk. Maintain a medium-low to medium heat. To prevent the milk from scorching from the bottom, stir occasionally and let the milk come to a boil.
View More
7. When the milk comes to a boil add the roasted makhane in it and add 6 tablespoons of almond powder in it.
View More
8. After 20 minutes, when the milk boils and becomes half thick, we will add 4 spoons of sugar, a little amount of saffron, and the dry fruits that we roast earlier and stir them well for another 10 minutes.
View More
9. After 10 minutes makhane ka kheer is completely ready. After turning off the gas oven we add 5-6 cardamom powder and stir well. Remember that when the kheer cools, it will get much thicker. So, maintain consistency based on your choices.