Chironji and Makhane Ki Kheer Recipe
The Chironji and Makhane Ki Kheer is a decadent Indian dessert packed with the subtle nuttiness of chironji, the crunch of roasted makhana, and the aromatic notes of saffron and nutmeg. This kheer is a delightful treat for festive occasions or simply to satisfy your sweet tooth. The recipe brings together the richness of milk, jaggery, and spices, making it both flavorful and nutritious.
Let’s dive into the details of this heavenly dessert!
Ingredients & Nutritional Information
Ingredients
Below is the list of ingredients required to prepare this delicious dessert.
| Ingredient | Quantity |
|---|---|
| Phool Makhana (Lotus Seeds) | 1 cup |
| Ghee | 1 teaspoon (plus 1 teaspoon for nuts) |
| Milk | 1 liter |
| Jaggery | 1/4 cup |
| Cardamom Powder (Elaichi) | 1/2 teaspoon |
| Cinnamon Stick (Dalchini) | 1/2 inch |
| Saffron Strands | A few |
| Whole Almonds (Badam), sliced | 1 tablespoon |
| Sultana Raisins | 1/4 cup |
| Chironji | 1 tablespoon |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 245 kcal |
| Protein | 6.8 g |
| Carbohydrates | 32 g |
| Fats | 10 g |
| Fiber | 2.5 g |
| Calcium | 220 mg |
Note: Values are approximate and can vary based on exact ingredients and quantities used.
Instructions
Let’s break down the process step by step to make it easy to prepare Chironji and Makhane Ki Kheer.
Step 1: Roast the Makhana
- Heat 1 teaspoon of ghee in a heavy-bottomed pan.
- Add the phool makhana to the pan and roast over low-medium heat, stirring continuously, until they become crisp and light brown.
- Remove the roasted makhana and let them cool.
Step 2: Prepare the Makhana
- Once the roasted makhana has cooled, coarsely grind half of them in a mixer or blender.
- Keep the other half of the roasted makhana whole, as it will be added later to provide texture to the kheer.
Step 3: Condense the Milk
- In a large heavy-bottomed pan, bring the milk to a boil over medium heat.
- Lower the heat and simmer the milk, stirring occasionally, until it reduces to half its original volume. This process thickens the milk and enhances the flavor.
Step 4: Add Sweetness and Makhana
- Once the milk is condensed, add the jaggery and stir until it dissolves completely.
- Add the roasted whole makhana and the coarsely ground makhana to the milk. Mix well to ensure the makhana absorbs the flavors and becomes soft.
- Cook on medium heat for 5-10 minutes, stirring occasionally, until the kheer thickens to your desired consistency.
Step 5: Infuse with Spices
- Add cardamom powder, a pinch of nutmeg, and saffron strands to the kheer.
- Stir well and let it simmer for another 3-4 minutes, allowing the spices to infuse their aroma into the dessert.
Step 6: Roast the Dry Fruits
- In a small pan, heat 1 teaspoon of ghee.
- Add sliced almonds, chironji, and sultana raisins. Roast until the nuts are golden brown and aromatic.
- Add half of the roasted nuts to the kheer and mix gently.
Step 7: Final Touch and Serve
- Turn off the heat and let the kheer rest for a few minutes before serving.
- Garnish with the remaining roasted dry fruits for added texture and flavor.
Serving Suggestions
The Chironji and Makhane Ki Kheer can be enjoyed warm or chilled, depending on your preference. It pairs wonderfully with traditional North Indian meals, such as:
- Jodhpuri Aloo
- Ajwain Puri
- Satvik Carrot Sprout Salad
- Mirchi Ka Chunda
Serve this kheer as the perfect finale to a festive meal or a family gathering, and watch it become an instant favorite!
Enjoy the rich, creamy, and aromatic flavors of Chironji and Makhane Ki Kheer, and savor the festive spirit with every bite.
