Phool Makhana Kheer

Rich, creamy, and healthy phool Makhana Kheer is a traditional Indian sweet relished on festive occasions or during Indian fast or vrat or upvas.

Prep Time: 5

Cook Time: 45

Servings:

In a heavy bottom pan/pot add ghee.
1 tablespoon Ghee (Clarified Butter)
Once lightly warm add the nuts.
¼ Cup of chopped nuts
Lightly roast the nuts until they start turning light golden brown.
Remove and keep it aside.
In the same pan/pot add makhana.
2 cup makhana
Roast the makhana on slow stirring frequently.
Roast them until they start turning lightly golden brown and when you try to crush them in between your fingers, they crush with a crunch.
Switch off and let it cool.
Once cooled, grind the makhana to a semi-coarse consistency.
In another heavy-bottomed pot, add milk.
4.5 cup - 1-liter milk
Bring the milk to a boil.
Once the milk gets a boil reduce the stove to slow.
In a small bowl take 2 tablespoons of milk. Add the saffron to this milk and keep it aside.
A pinch of saffron
Add the coarsely grounded makhana and simmer the milk on slow stirring frequently.
Once the milk has reduced to half or thickened add sugar and the saffron milk mixture.
Simmer the milk again for 5-7 minutes until the sugar is dissolved completely.
¾ cup sugar
If required, simmer for more until you achieve the desired consistency of kheer.
Lastly add the nuts, mix, and switch off.
Add in the cardamom powder and mix.
¼ teaspoon Cardamom powder
Garnish with nuts and Serve it hot or cold.
1 teaspoon chopped nuts for garnish

Standard Measuring Cups and spoons used
If you do not have measurement cups, use a cup with smallest size and double or triple accordingly.
One can use nuts of choice.