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Makhana Kheer

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Course: Dessert
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 1 ½ cup unsweetened almond milk
  • 1 cup roasted makhana/foxnuts
  • 1 tsp pure saffron/kesar strands
  • 3 tbsp chopped nuts almonds, pistachios
  • 2 tsp pumpkin/kaddu seeds to garnish
  • 1 tbsp jaggery/gud powder or 2 tbsp dates/khajoor puree made at home

Method
 

  1. Heat the almond milk.
  2. Once it starts boiling add the saffron and nuts.
  3. Now add the makhana.
  4. Give it 2 boils.
  5. Add the nuts and jaggery/dates puree
  6. Turn off the gas.
  7. Garnish with pumpkin seeds.
  8. Serve hot.

Notes

  • Makhana is rich in calcium, protein and magnesium.
  • Almond milk is rich in Vitamin E, magnesium, calcium, good fats and protein.