December

Ayurvedic Thali – Makhana Kheer

December

Ayurvedic Thali - Makhana Kheer

Ingredients:

  1. 2 teaspoons of ghee
  2. 2 bowls of makhana (Also known as fox nuts/gorgon nuts/lotus seeds. Make sure the makhanas are small)
  3. 4 cups of milk
  4. 2 tablespoons of finely ground coconut
  5. 1/2 teaspoon of cardamom powder
  6. 1 saffron strand
  7. Assorted nuts – sliced almonds, raisins, chopped pistachio, golden fried cashew nuts
  8. Powdered organic jaggery to taste (No white sugar or condensed milk, please. This is supposed to be a healthy dessert, remember)

Instructions:

  1. Heat the ghee in a pan.
    Add the makhana and roast them on medium flame till they become crunchy.
  2. Take the makhana out of the pan and set them aside.
  3. Grind half the makhana in a blender.
  4. Boil the milk in another pan.
  5. Add the coconut, cardamom powder, and saffron strand to the milk.
  6. When the milk comes to boil, add the powdered jaggery.
  7. Keep stirring and mix it thoroughly.
  8. Add the ground makhana first.
  9. Follow it up with the rest of the roasted makhana.
  10. This adds much-needed crunch and texture to the kheer.
  11. Keep stirring for about eight minutes, till the milk thickens slightly and the makhana softens.
  12. The consistency of the kheer need not be as thick as rice kheer.
  13. Garnish with dry fruits and your makhana kheer is ready.
  14. Serve hot or refrigerate for a few hours then serve, whichever you prefer.