An all-time favorite sweet indulgence of us Indians is the kheer. Because of its simple recipe and rich, creamy consistency, it occupies a permanent place in our hearts. Kheer is a delicious dessert that can be served on any occasion. This thickened milk is often flavored with spices, perked up with dry fruits, or sometimes even innovatively boasted with chopped fruits. Let us explore some famous options like makhana kheer, spicy munchies makhana, and makhana coconut ladoos.
Table of Contents
Makhana Kheer Recipe
Makhana kheer is made with puffed lotus seeds and is a popular dessert in North India during Navratri. It is wonderfully light and can be easily prepared at home. Let us learn how to make kheer.
- ½ tin(200gms) Nestlè MILKMAID
- 6 cups Nestlè a+ nourish milk
- 3 cups ( 30 gms) makhana
- ½ cup (30gms) grated coconut
- ½ tbsp cardamom powder
- 2 tbsp almonds and raisins
- Fry the makhana in ghee and crush them coarsely. In a pan, mix crushed makhana and milk, and simmer on low flame for 5-10 minutes. Now, add the grated coconut and keep on stirring till a creamy and thick mixture is formed.
- Add Nestlè MILKMAID and cook for a few minutes.
- Add cardamom powder and garnish with almonds and raisins and serve.
Spicy Munchies Makhana
If you are looking for the easiest and fastest makhana recipe for a snack diet, go for spicy munchies makhanas. Spiced makhanas are surely going to satisfy your cravings.
- Cooking oil or ghee
- Turmeric powder
- Red pepper powder
- Makhana – 3 cups
- Chaat Masala
- Black pepper
- Take a saucepan and heat the oil or ghee. Add the makhanas and roast them for around 10 minutes. Keep the flame low. Stir constantly.
- Now, add the spices. Turn the flame off and take the nuts out on a plate.
- You can add some more chaat masala according to your taste. Mix well.
- Take an air-tight container and place the spiced makhanas. Let them cool for some time.
Makhana Coconut Ladoo
- Ghee/Clarified butter – 3 to 4 Tbsps
- Makhana – 50 Gram
- Milk – 4 to 5 Tbsps or as required
- finely shredded Coconut – 3/4 Cup
- Cardamom powder – 1/2 Tsps
- Sugar – 3/4 cup
- Mixed Dry Fruits – 1/4 Cup
- In a kadhai, add a tbsp of ghee.
- Add makhanas. Keep the flame low and roast them till these turn crispy.
- Add them to a grinder to form a grainy powder. Now transfer the powder to a bowl.
- Add the shredded coconut to the kadhai and roast it.
- Transfer it to that bowl of makhana. It’s time to add cardamom powder, finely shredded Coconut, remaining ghee, powdered sugar, and mixed chopped dry fruits.
- Pour milk to bind them well.
- Now make balls of the mixture. Delicious makhana coconut ladoos are ready.
These dishes are perfect for celebrating a festival or any joy or can be cooked as an after-meal dessert at home.