Look inside for the detailed recipe and video.Mango Makhana Kheer is a delicious creamy kheer made of makhana (fox-nut), milk, mango pulp, sugar and cardamom powder. Mango pulp adds bright yellow colour and lovely flavour to the kheer and makes it more delectable. It is a sheer delight for mango lovers.Makhana, fox-nuts, lotus seeds, or phool makhana is an excellent source of several nutrients and a superfood. It contains many good carbs in each serving and is rich in several micronutrients, including calcium, magnesium and iron. It is used widely in savoury as well as sweet preparations. Roasted makhana powder gives a creamy texture to the kheer. Mango makhana kheer tastes best when it is served chilled. Serve it with mango cubes and pistachios.
Utensil and Tools
- Philips Induction Cook Top
- Philips 750W Mixer Grinder
- SiliconSpatula
- Prestige Omega Deluxe Granite Kadai
- Bulfyss Large Natural Bamboo Wood Chopping Cutting Board
- Victorinox Stainless Steel Peeler
Ingredients
- 2 cups Makhana (fox-nut)
- 1 tbsp Ghee (Clarified butter)
- 2 Mango
- 1 litre Milk
- 4 tbsp Sugar
- 1 tsp Cardamom powder
Video
Instructions
- Heat ghee in a pan or kadhai. Add makhana and roast it on a medium flame for 10 minutes or until it turns crisp. Transfer it to a plate and let it cool down completely.
- Transfer it to a grinder and grind it to a fine powder. Keep it aside.
- Wash and peel the mangoes. Cut the mangoes and transfer the mango pieces into a blender. Make a smooth puree in the blender and set it aside.
- Heat milk in a heavy-bottom pan or kadhai. Let it come to a boil on a high flame. Turn the flame low and reduce 1/3 of milk on a low-medium flame.
- Add ground makhana powder and stir continuously to avoid lumps. Stir well and break all the lumps.
- Cook the kheer for 10-15 minutes on low flame or until it thickens. Scrape sides and bottom and stir in short intervals to avoid sticking in the bottom.
- Add sugar and cardamom powder. Mix it well. Cook for 2-3 minutes and turn off the flame (Do not make the kheer too thick because once it cools down, it will become thicker). Let it cool down and come to room temperature.
- Add mango pulp and mix it well. Refrigerate it for 1 hour.
- Serve it chilled and garnish it with mangoes and pistachios.
Nutrition
Serving: 5personCalories: 114kcalCarbohydrates: 22gProtein: 1gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 1mgPotassium: 144mgFiber: 1gSugar: 21gVitamin A: 896IUVitamin C: 30mgCalcium: 11mgIron: 1mg
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