Makhana Gur Kheer

We are blessed to be living in relatively close proximity to our parents and have never really felt deprived of "Mom's Food". But this lockdown has made us nostalgic, however, it is allowing us try and recreate some of those recipes in-house! Kheer is a childhood favorite and we love gud-flavoured Indian sweets. Here's a lovely combo...

Ingredients

1 litre full cream milk

2 cups Makhane (foxnuts)

1 tbsp ghee

1/2 cup Jaggery / Gur

2 tsp chopped pistachios

2 tsp chopped cashews

2 tsp chopped soaked almonds

Method:

1. In a heavy bottom pan, heat milk and once it boils, let it simmer on slow for about 15 mins or till it reduces to half

2. Roast makhane in ghee on slow gas till they become crisp. Then break makhane with rolling pin so that they dont turn into fine powder

3. In a bowl, take little milk and mix jaggery in that.

4. Mix jaggery milk with full milk after 5-7 minutes of adding makhane.

5. Turn the gas off and add dry fruits and keep it in fridge after an hour to cool down.

6. Serve chilled