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festival · sawan · vrat · ekadashi · festive
Makhana Kheer
Foxnut kheer simmered in cow milk with saffron and cardamom — a fully falahari sweet for Sawan fasts, Ekadashi and festive bhog.
Total time
40 min
Serves
4
Difficulty
Easy
100% NONG
Makhana is rich in protein and calcium; naturally gluten-free.
Cook along · 9 steps
Method
- 1
Boil 1 liter cow's milk in a pot, stirring continuously.
- 2
Heat 1 tsp ghee in a pan. Add 1½ cups makhana (fox nuts) and fry on low flame until crispy.
- 3
Crush the fried makhana slightly with hands (not to a fine powder).
- 4
Add crushed makhana to the boiling milk. Mix well and boil for 5-7 minutes.
- 5
Add ¾ cup sugar and let it dissolve.
- 6
Add saffron soaked in milk for color.
- 7
Boil for 2-3 minutes until the kheer thickens slightly.
- 8
Add cardamom powder and chopped nuts. Mix well.
- 9
Offer to Lord Jagannath with tulsi leaves and serve.
Serve together
Pairs well with
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