Makhana Kheer (Foxnut Pudding)
Makhana kheer is a rich, creamy dessert traditionally served during fasting (vrat) or festivals. Unlike rice kheer, makhana gives the pudding a delightful, sponge-like texture that absorbs the milk perfectly. A pinch of freshly ground premium cardamom is the secret to elevating this simple dish into a luxurious dessert.
Ingredients
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2 cups Makhanas (fox nuts)
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1 liter full-fat milk
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1/2 cup sugar (adjust to taste)
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2 tbsp ghee (clarified butter)
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10-12 almonds and cashews, chopped
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Seeds from 3 Thanker Harvest Cardamom pods (crushed to a powder)
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A few strands of saffron soaked in warm milk
Instructions
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Roast the Makhana: Heat 1 tbsp of ghee in a heavy-bottomed pan. Add the makhanas and roast on low heat for 5-7 minutes until they are crisp. Remove from the pan and roughly crush half of them, leaving the rest whole.
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Roast the Nuts: In the same pan, add the remaining 1 tbsp of ghee and lightly toast the chopped almonds and cashews. Set aside.
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Boil the Milk: In a deep pan, bring the full-fat milk to a gentle boil. Lower the heat and let it simmer for 10 minutes to thicken slightly.
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Combine and Simmer: Add the roasted makhanas (both crushed and whole) to the boiling milk. Simmer on low heat for 15 minutes, stirring occasionally, until the milk reduces and the makhanas soften.
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Add Flavor: Stir in the sugar, saffron milk, toasted nuts, and the freshly ground Thanker Harvest cardamom powder. Cook for another 3-4 minutes.
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Serve: Serve warm for a comforting treat, or chill in the refrigerator for a refreshing dessert.
