Makhane aur Badaam ki Kheer | Foxnut & Almond Milk Pudding

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Makhane aur Badaam ki Kheer is a delicious and creamy Indian style milk pudding made using foxnuts and almonds. Rich in proteins and calcium, this dessert is extremely nutritious and is often made during Indian festivals of Navratri, Ekadashi, Shivratri and other fasting days and vrat. Not to mention, Makhane aur Badaam ki Kheer is extremely simple and easy to make and is treat to both your palette and tastebuds. To make it, all you need to do is simply roast some makhana (foxnut) in ghee until crisp and then simmer it along with almond paste in the milk until it becomes a thick mixture. For a rich creamier texture of this pudding, make sure you use full fat milk. Also, you can use condensed milk as sweetener; it will give you even better results. I have, however, used sugar for the sweetness. 









INGREDIENTS







  • Full fat milk - 1 liter
  • Makhana/foxnuts - 2 cups
  • Sugar - 1/4 cup or as taste
  • Soaked and peeled almonds - 18 to 20
  • Ghee - 2 tbsp
  • Chopped dryfruits (almonds, pistachios or any of your choice) - 1/4 cup
  • Saffron strands (optional) - a few, for garnish
  • Rose water (optional) - 1 to 2 tsp





METHOD

  1. Grind the soaked and peeled almonds along with a tbsp or two of milk to a coarse paste. Keep aside.
  2. In a kadhai, heat 2 tbsp of ghee.
  3. Add in makhana/foxnuts and roast on low-medium heat until light golden and crisp. Grind 1/2 cup of them to a fine powder.
  4. Simultaneously, in a deep saucepan, bring milk to a boil.
  5. Simmer and let it reduce to 3/4 its quantity. Keep stirring in between at regular intervals.
  6. Once milk is reduced a bit, add in roasted makhana and makhana powder, almond paste and chopped nuts of your choice.
  7. Keep the flame on low and let the milk reduce further to half its original quantity or until you see everything getting creamier and homogenous. Keep stirring in between at regular intervals.
  8. Add in sugar; and again let cook on low flame for 7 to 8 minutes.
  9. Turn off the heat and let the kheer come down to room temperature.
  10. Mix in rose water and saffron strands and refrigerate for 2 to 3 hours.
  11. Serve the kheer chilled. 


P.S - You can also coarsely grind all the makhana and then add it to the milk. This would give you a more creamier texture and in that case, the pudding would be called "Makhane aur Badaam ki Phirni"












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