AuthorThe homemade food diaryMany people think it’s hard to have varieties when it comes to fasting food, especially during the time of Navaratri when you can only consume meals made with Potato, Sabudana, fruits, nuts, paneer, milk, yogurt & other dairy products except cheese, buckwheat flour, chestnut flour or any some of other millets, spices like rock salt, black pepper, cumin & dry coriander. Food items such as grains like wheat and rice are not eaten. However, a number of dishes can be made with available food items.
In the context of Navaratri, I brought to you all a dessert to make on these auspicious nine days. Makhana (lotus seeds) and badam (almonds) kheer. It’s easy, less time consuming, tasty, and most importantly, sweet! hehe… Craving for it? Then let’s get started with the recipe.
Servings 4
In a pan heat ghee and add Makhanas.
Roast until golden in color, let it cool down a little and grind in a slightly coarse powder.
Grind badam as well, no need for prior roasting.
Heat the same pan and add the grounded makhanas & badam.
Roast for a minute or two and add milk in it. Simmer the flame and cover for a boil.
Uncover, add sugar or honey or both, up to you, and mix well. Get it to boil once again and add more milk if required.
Let it cool in the fridge for 1-2 hours. If in a hurry use freezer and leave there for at least 30-45 minutes and for even a quicker cool down result take a deep pot/pan put the covered kheer bowl in it and add ice cubes around and over it and let it sit there for 15-30 minutes.
Serve, garnish with Pista and enjoy your makhana and badam kheer.
Ingredients
Directions
In a pan heat ghee and add Makhanas.
Roast until golden in color, let it cool down a little and grind in a slightly coarse powder.
Grind badam as well, no need for prior roasting.
Heat the same pan and add the grounded makhanas & badam.
Roast for a minute or two and add milk in it. Simmer the flame and cover for a boil.
Uncover, add sugar or honey or both, up to you, and mix well. Get it to boil once again and add more milk if required.
Let it cool in the fridge for 1-2 hours. If in a hurry use freezer and leave there for at least 30-45 minutes and for even a quicker cool down result take a deep pot/pan put the covered kheer bowl in it and add ice cubes around and over it and let it sit there for 15-30 minutes.
Serve, garnish with Pista and enjoy your makhana and badam kheer.
😋😋😋👌