Gathering Ingredients
To begin crafting your Makhana Kheer, you'll need to gather the essential ingredients. You'll require 1/2 cup of makhana (lotus seeds), which are the star
of this dessert. In addition, you'll need 4 cups of whole milk for the creamy base, 1/4 cup of sugar to sweeten the kheer, and a small amount of ghee (clarified butter) for roasting the makhana. You'll also want some flavour enhancers: 1/4 teaspoon of cardamom powder, a handful of chopped nuts (almonds, cashews, or pistachios), and a few strands of saffron for colour and taste. Ensure all your ingredients are measured and ready before you begin the cooking process. This will make the procedure more straightforward and effective.
Roasting the Makhanas
The roasting of the makhana is a crucial step in enhancing the flavour and texture of the kheer. Start by heating a teaspoon of ghee in a pan. Once the ghee is hot, add the makhana and roast them over medium heat. Stir the makhanas continuously, ensuring they are evenly roasted on all sides. This roasting process should continue for about 5-7 minutes, or until the makhanas turn slightly golden and become crispy. The roasting not only adds a delightful crunch but also brings out the nutty flavour of the makhanas, making them ideal for the kheer. Keep a close eye during this step, as over-roasting can burn them, while under-roasting won't produce the desired texture.
Preparing the Milk Base
The milk base is the heart of the kheer, providing its creamy texture and richness. In a saucepan, pour in the 4 cups of whole milk. Bring the milk to a boil over medium heat, while stirring it frequently to prevent sticking to the bottom of the pan and burning. Once the milk starts boiling, reduce the heat and let it simmer. Simmering allows the milk to thicken and develop a richer flavour. Keep stirring the milk occasionally during the simmering phase. This step is vital as it infuses the milk with the essence of the dish, setting the stage for the kheer's flavour profile. The goal is a slightly thickened, flavorful milk base ready to welcome the makhanas.
Adding Makhanas and Sweetness
After the milk has simmered for a while, it's time to introduce the roasted makhanas and sweetness. Add the roasted makhanas to the simmering milk. Stir well to ensure that the makhanas are evenly distributed. Next, add the 1/4 cup of sugar. Stir continuously until the sugar dissolves completely and the kheer begins to thicken further. At this stage, you can adjust the sweetness to your preference. This is a delicate balance; too much sugar can make it overly sweet, while too little will diminish the dessert's appeal. Continue simmering, stirring occasionally, allowing the makhanas to soften and blend with the milk.
Infusing with Flavors
To enrich the Makhana Kheer with aromatic flavors, add the cardamom powder and saffron strands. Cardamom infuses the kheer with a warm, slightly citrusy note, enhancing the overall taste. Saffron, apart from providing a lovely yellow colour, lends a delicate floral fragrance. Add the cardamom powder and saffron to the simmering kheer, stirring gently to disperse the flavours throughout the mixture. The warm aromas of cardamom and saffron will fill the air. This process also enhances the flavour and aroma of the Makhana Kheer, resulting in a treat that tantalizes the senses.
Finishing Touches
Allow the Makhana Kheer to simmer for an additional 5-7 minutes. This final step allows the makhanas to soften completely and the kheer to achieve the desired consistency. Be sure to stir frequently to prevent the mixture from sticking to the pan. Once the kheer has reached the desired thickness, remove it from the heat. Garnish the Makhana Kheer generously with chopped nuts such as almonds, cashews, and pistachios. The nuts provide a delightful textural contrast and add to the visual appeal of the dessert. Let the kheer cool slightly before serving. Enjoy the rich flavours and textures of this delightful Indian dessert.
