Makhana Kheer Navratri
Fox nut milk pudding for Navratri fasting. Vrat-approved dessert — makhana slow-cooked in milk with saffron and cardamom, served chilled after garba.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Saffron — 100 g (ground)
- Milk — 800 g (whole)
- salt (optional) (whole)
- Phool Makhana (Popped Lotus Seeds) — 60 g (whole)
- sugar — 0.5 cup (whole)
Method
- Soak the saffron strands in a tablespoon of warm milk and keep aside.
- Dry roast the phool makhana in a heavy-bottomed pan on low flame for 4 to 5 minutes until crisp. Remove and coarsely crush a third of them.
- Pour the milk into the same pan and bring it to a boil on medium flame, stirring occasionally so it does not catch at the bottom.
- Add a pinch of salt and simmer the milk on low flame for 10 to 12 minutes until it thickens a little, this being a rich Navratri version with more milk.
- Add the roasted makhana, both whole and crushed, and cook for another 8 to 10 minutes until they turn soft and the kheer thickens further.
- Add the sugar and the soaked saffron along with its milk, and mix well until the sugar dissolves completely, simmering for 2 more minutes.
- Crush the cardamom and stir it in, then switch off the flame.
- Serve the Navratri makhana kheer warm or chilled, garnished with crushed cardamom and a few saffron strands, ideal for the fasting thali.
Common questions
- How many calories in one plate of Makhana Kheer Navratri?
- 375 kcal per plate.
- How much cooking time?
- 30 min — 5 min prep, 25 min cooking.