How to make makhana kheerIt's a staple in the Terai during Diwali, and it's a sultry and decadent desert worth trying.
Makhana or fox nuts are water lily seeds that are found abundantly in this region. Makhana Kheer is a staple during Diwali and also a very nice break from rice kheer.
It can be prepared within 20 minutes and has a sultry and decadent texture.
250 grams of makhana (fox nuts)
3 litres of milk
4-5 cardamom pods
2 cups of sugar
3-4 tablespoon of ghiu
1 cup of finely chopped cashews and pistachios
Heat ghiu in a large kadai. Once hot, add makhanas and lightly roast. Once golden, remove and put them aside to cool for five minutes.
By now they will be fragrant and crunchy. Put the makhanas in a mortar little by little and lightly crush with a pestle until a single makhana breaks into two or more pieces. This is done for two reasons—to make sure the insides of the nuts are clean and edible, and are also bite-sized, and soak up milk easily later on.
Now, take a pot and start heating the milk. When it starts to boil, crush cardamom pods with the pestle and add to the pot. Then, add the sugar to the milk and reduce a bit. Finally, add crushed makhanas to the milk, and cover for about five minutes so that the nuts don’t lose their texture. When makhanas soften, turn the heat off and let cool for a few minutes.
Garnish the kheer with chopped cashews, pistachios and saffron. Serve with puris.