MAKHANE KI KHEER !! BRATH RECIPE !!

MAKHANE KI KHEER

MAKHANAS, also called fox nuts, which grows in the stagnant water of wetlands or ponds in Eastern Asia. It is rich in proteins and good carbohydrates. They contain a Flavonoid called Kaempferol, which has anti- ageing and anti- inflammatory properties. They are high in magnesium, which makes them suitable for heart patients. They are low in cholesterol, fat and sodium and are low in calories.

Makhana also used in many religious ceremonies in India and is a popular fasting dish prepared during Navratri, Maha Shivaratri and other occasions.

Makhana is used as an ingredients in dishes like Makhana Kheer, Makhana Curry and are also eaten as a snack. Roast the makhanas in ghee, and then sprinkle a pinch of salt. It is light, crunchy and healthy snack. 

Makhana is highly produced in the state of Bihar in India, Korea and Japan along with a few parts of Western  Russia.

First time I listen the name of Makhana from my neighbour (from Patna). I learn to make this recipe from her. It's very tasty. In India it is highly produced in Bihar. So it is available in more quantities in Bihar and Jharkhand area. And therefore the people from this region used makhana in many religious ceremonies. An another cause they used it in religious ceremonies that it is not a cereal grain.

So I want to share that what I learnt from her. So lets start -How To Make Makhane Ki Kheer. In this recipe very less ingredients are used. So let's know about the ingredients ------

INGREDIENTS - 

Makhana       - 2 cup

Milk              - 1 litre

Cardamom    - 3 to 4

Cashew nuts - 1 tbsp (sliced)

Almonds       - 1 tbsp (sliced)

Raisins          - 1 tbsp

Sugar             - 4 tbsp

Ghee              - 1 to 2 tbsp

PROCEDURE - 

• Boil 1 litre milk in a kadhai.

• Heat 1 tsp ghee in a pan and roast cashew nuts and raisins. Remove them in a bowl.

• Then roast the makhana in this pan till they become crunchy. Stir often while roasting them.

• Then remove them in a plate and keep aside. When it is cool, grind it coarsely.

• Stir the milk in intervals, so that the milk does not burn from bottom, add the cardamom.

• When the milk is reduced 1/3 , then add the makhana and stir it till the milk is thickens and the makhanas softens.

• Add 4 tbsp sugar in to it and stir it very well. After 2 minutes add the cashew nuts, raisins and almonds. Switch off the flame and allow the kheer to cool completely. Now your Makhane Ki Kheer is ready. Garnish with dry fruits.

• Refrigerate the kheer for at least 1 hour and served chilled.

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