Makhana Kheer and Sugarcane Puris Recipe

Makhana Kheer

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1. Heat 3–4 tbsp of ghee in a non-stick pan. 
2. Add makhane and roast for 3–4 min.
3. Remove from the pan and coarsely grind it. Keep it aside.
4. In the same pan; add half of your chopped almonds and pistachios and sauté till brown.
5. Now add milk, mix well and bring the milk to boil on a low flame.
6. Add makhane, green cardamom powder, sugar and khoya, and mix well.
7. Cook for 4–5 min or till the kheer thickens.
8. Turn off the flame and remove the kheer in serving bowl.
9. Begin prepping your puris while it cools.

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Sugarcane Puris

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1. Mix wheat flour, salt and fennel powder together in a mixing bowl. 
2. Slowly pour sugarcane juice into the flour mixture and knead into a stiff dough. 
3. Add ½ tsp of oil, mix well and cover.
4. Keep it aside to rest for 10–12 min.
5. Meanwhile, heat some oil for frying in a kadai or wok.
6. Divide the dough into equal portions and roll into balls. 
7. Roll out each ball into a puri.
8. Deep fry the puri until crisp and golden brown.
9. Remove it on absorbent paper and serve it with the now cool makhana kheer.

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