Makhana Ki Khir
Lotus seeds or makhana or fox nut is a very popular dry fruits in northern part of India. This dry fruit is low in fat and high in carbohydrates that makes it distinct from Other nuts and seeds. These are a good source of protein, carbohydrates, fiber, magnesium, potassium, iron and zinc.
These nuts are known as fasting food. In navratri festival fasting people make different varieties of makhana dish.. Roasted makhana, makhana namkeen and sweet makhana is very famous. But makhana ki khir is star dish.
This navratri season I thought of trying my hand preparing makhana ki khir. Though I never prepared this khir but I followed my instinct while preparing this. The end result of the dish is so yumm and delicious that with or without fasting this khir became a family favorite. Here is the recipe of makhana ki khir
Milk - 2lits
Makhana - 1 1/2 cup
Ghee - 2tbsp
Salt to taste (for vrat recipe one can avoid)
Sugar - 6 to 7tbsp(depends on the taste)
Kaji- 8 to 10
Kaju and kissing - 1/2cup
Cardamom powder - 2tsp
In a heavy button pan add milk and keep on gas to boil and reduce.
In another kadai heat 1tbsp of ghee and add 1 cup of makhana. Dry roast the makhana properly up to crispy and keep aside.
In another pan heat 1/2tbsp of ghee and add 1/2 cup of makhana and 8 to 10 kaju together. These things should be dry roasted for 4 to 5mins. Then let it cool down for some time. Then grind to a smooth powder.
In the same pan 1/2tbsp of ghee and dry roast the kaju and kismish and keep aside.
When milk is reduced to half of its volume add the dry roasted makhana to it. Let the makhana cook properly and let the milk reduce even more. After good 6 to 7 mins add sugar and let it mix. Then add powdered makhana and kaju and mix. Let it cook. This will help to thick the milk even more.
Now add cardamom powder and fried kaju and kismish and switch off the gas. Allow it to come down to room temperature. Then serve it either in room temperature or chilled as per choice.
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