Makhana Kheer and Sugarcane Puris Recipe
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Sweet Treats
Quick Treats
Published on
Jul 17, 2024
You can’t go wrong with a simple makhana ki kheer, especially when it's served alongside some hot and crispy sugarcane puris. So grab a pack of plain puffed lotus seeds and get cooking with our simple makhana kheer recipe.
Prep time
35 min
Cook time
20 min
Total
55 min
Serves
2
people
Ingredients
- 2 cups puffed lotus seeds
- ½ cup mawa
- 2 cups milk
- 3–4 tbsp Britannia ghee
- ½ tsp cardamom powder
- 1 tbsp almonds
- 1 tbsp pistachios
- 3 tbsp sugar
- 2 cups whole wheat flour
- 1 cup sugarcane juice
- Salt
- Oil
- Saunf powder
How to make :
Makhana Kheer and Sugarcane Puris Recipe
Makhana Kheer
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- Heat 3–4 tbsp of ghee in a non-stick pan.
- Add makhane and roast for 3–4 min.
- Remove from the pan and coarsely grind it. Keep it aside.
- In the same pan; add half of your chopped almonds and pistachios and sauté till brown.
- Now add milk, mix well and bring the milk to boil on a low flame.
- Add makhane, green cardamom powder, sugar and khoya, and mix well.
- Cook for 4–5 min or till the kheer thickens.
- Turn off the flame and remove the kheer in serving bowl.
- Begin prepping your puris while it cools.
Sugarcane Puris
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- Mix wheat flour, salt and fennel powder together in a mixing bowl.
- Slowly pour sugarcane juice into the flour mixture and knead into a stiff dough.
- Add ½ tsp of oil, mix well and cover.
- Keep it aside to rest for 10–12 min.
- Meanwhile, heat some oil for frying in a kadai or wok.
- Divide the dough into equal portions and roll into balls.
- Roll out each ball into a puri.
- Deep fry the puri until crisp and golden brown.
- Remove it on absorbent paper and serve it with the now cool makhana kheer.
Special Tip
Garnish your makhana kheer with the remaining nuts, and enjoy!
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