Fox Nut Pudding / Makhane ki kheer

Unlike most of its counterparts, this is one Indian pudding which is very simple and easy to make. In fact bringing out the richness and elegance with simplistic of ingredients is what makes it excellent. The slow cooking of the milk creates that delicious thick rich flavor.

fox-nut-pudding

This is a recipe generally eaten during festival fasting times.

lotus-seeds-pudding-makhane

Undertake to fast for purification, to propitiate the gods, to unleash inner power, for a socio-religious event. Or for the simple joy of partaking of special fasting foods. Whether for religious and spiritual reasons, or as a means to good health, fasting has been an inextricable part of all traditions through the ages.

makhane-ki-kheer

Popularly known as “Makhana” in India, Euryale ferox or fox nut is native to eastern Asia and Russia. It might interest you to know that the Chinese have been growing this for over 3,000 years and is used in Chinese medicine. In certain cultures it is also considered as an auspicious offering to the lord in religious ceremonies.

lotus-seeds-pudding

Grown in the stagnant waters of wetlands, tanks, ponds and lakes, it is naturally organic too. Besides, it is nutritionally dense, loaded with calcium, phosphorous, kerotine, iron, zinc, and vitamin B.

fox-nut-pudding-makhane-ki

FOX NUT PUDDING / MAKHANE KI KHEER

Prep time: 10 min | Cooking time: 40 min | Serves: 2

  • 1 ½ Cup makhanas / Fox nuts
  • 500 ml milk
  • ½ cup sugar
  • ½ cup almonds, cashews and raisins, chopped
  • ½ tsp cardamom Powder
  1. Take a heavy bottom pan, add milk and bring it to boil on medium flame and let it reduce to half. Keep stirring milk as it should not get burnt.
  2. Simultaneously dry roast the foxnuts / makhanas in a microwave or a pan, let them cool for few minutes as they become crisp.
  3. Grind the makhanas in the mixer. Add the makhanas and sugar to the milk and cook for 7-8 minutes. Add all the dryfruits and cardamom powder and cook for another 2 minutes.
  4. Remove from heat and allow it to cool, garnish with grated almonds and serve. To serve chilled, refrigerate the kheer for an hour and serve.
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