Makhana kheer

Ingredients

• 2 cups raw makhana
• 1 litre full-fat or toned milk
• 3 to 4 tbsp sugar or jaggery powder, adjusted to taste
• 1 tbsp ghee
• 1/2 tsp cardamom powder
• 8 to 10 saffron strands soaked in warm milk
• 2 tbsp chopped almonds and pistachios

Method

1. Roast makhana in ghee on low heat for 4 to 5 minutes until crisp.
2. Cool slightly, then crush half the makhana lightly and keep the rest whole.
3. Boil milk in a heavy pan and simmer until it reduces slightly.
4. Add makhana and cook for 12 to 15 minutes, stirring often.
5. Add sugar, cardamom and saffron milk. Simmer for 3 to 4 minutes.
6. Garnish with nuts and serve warm or chilled.

Serving suggestion

Serve in small bowls after lunch or dinner. For festive plating, add extra pistachio, saffron and a few roasted makhana pieces on top for texture.