makhane ki kheer or phool makhane ki kheer
Makhane ki kheer or phool makhane ki kheer could be just the gluten free, lacto ovo vegetarian, and primal recipe you've been looking for. This side dish has 229 calories, 11g of protein, and 14g of fat per serving. For $1.01 per serving, this recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 2. Many people made this recipe, and 101 would say it hit the spot. A mixture of saffron, milk, as required, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 35 minutes. It is brought to you by Veg Recipes of India. Overall, this recipe earns an awesome spoonacular score of 80%. Similar recipes are Vrat ke chawal ki kheer – Samvat rice kheer – Fasting, seviyan kheer or vermicelli kheer, how to make seviyan kheer, and vermicelli kheer , how to make vermicelli kheer | seviyan kheer.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 20 minutes
Ingredients:
10-12 almonds, blanched & sliced
2-3 green cardamom, husked and powdered in a mortar-pestle
10-12 cashews, sliced
500 ml organic milk
a pinch of saffron
3 to 3.5 tbsp sugar or as required
1 cup makhana/foxnuts
Equipment:
microwave
Cooking instruction summary:
heat milk first.when the milk comes to a boil, add makhana and simmer the milk with ocassional stirring on a low to medium flame.after 5 mins. add the sugar, cardamom and pinch of saffron.when the kheer is simmering, blanch the almonds.to do this, microwave or boil 1 cup water.add the almonds to the hot water and keep aside for 8-10 minutes.drain and peel them.slice the almonds and chop the cashews.the kheer would have thickened very little by now.simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.if you want you can simmer for some more minutes to get a slightly thick consistency. however keep on stirring often.lastly add almonds and cashews.switch off the fire and serve the makhane ki kheer hot or warm or cold.
Step by step:
1. heat milk first.when the milk comes to a boil, add makhana and simmer the milk with ocassional stirring on a low to medium flame.after 5 mins. add the sugar, cardamom and pinch of saffron.when the kheer is simmering, blanch the almonds.to do this, microwave or boil 1 cup water.add the almonds to the hot water and keep aside for 8-10 minutes.drain and peel them.slice the almonds and chop the cashews.the kheer would have thickened very little by now.simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.if you want you can simmer for some more minutes to get a slightly thick consistency. however keep on stirring often.lastly add almonds and cashews.switch off the fire and serve the makhane ki kheer hot or warm or cold.
Nutrition Information:
covered percent of daily need
