Heavenly Chironji and Makhane Kheer: A Creamy Indian Dessert Delight

Chironji and Makhane Ki Kheer Recipe

Indulging in the velvety goodness of Chironji and Makhane Ki Kheer brings warmth and sweetness to any festive occasion, especially within the rich tapestry of North Indian culinary traditions. This delightful dessert, which showcases the wholesome goodness of phool makhana (lotus seeds) and chironji (a nutty seed), is not only a treat for the taste buds but also a wonderful way to celebrate gatherings with family and friends. With its creamy texture and fragrant spices, this kheer can elevate your dining experience to a whole new level. Let’s explore how to create this exquisite dessert.

Ingredients

Nutritional Information (per serving)

Preparation Time

• Preparation Time: 5 minutes
• Cook Time: 40 minutes
• Total Time: 45 minutes

Servings

• Servings: 4

Cuisine

• Cuisine: North Indian
• Course: Dessert
• Diet: Vegetarian

Instructions

1. Roast the Makhana: Begin by heating 1 teaspoon of ghee in a heavy-bottomed pan. Add the phool makhana and roast them on a medium flame, stirring continuously, until they turn light brown and become crisp. This should take about 5-7 minutes. Once roasted, remove them from the pan and set aside to cool.

   Related Articles

   • 
     Sweet Assamese Ghila Pitha: Delightful Rice Fritters with Jaggery and Cardamom
   • 
     Spicy Pepper Mushroom Stir Fry
   • 
     Authentic Sri Lankan Prawn Curry with Coconut and Spices
   • 
     Rajasthani Bhutte Ka Kees (Spiced Corn Cake) Recipe

2. Grind Half of the Makhana: After cooling, take half of the roasted makhana and coarsely grind them in a mixer grinder. Keep the coarsely ground makhana aside while reserving the remaining roasted makhana in whole form for the kheer.

3. Boil the Milk: In the same heavy-bottomed pan, add 1 liter of milk and bring it to a boil. Allow the milk to simmer and reduce to nearly half its volume, stirring occasionally to prevent it from scorching at the bottom.

4. Combine the Ingredients: Once the milk is condensed, add in the jaggery, the whole roasted makhana, and the coarsely ground makhana. Mix thoroughly and continue to cook on a medium flame for an additional 5 to 10 minutes, stirring frequently. This will allow the kheer to thicken and the makhana to absorb the flavors.

5. Add Flavorings: Stir in the saffron strands and cardamom powder. Mix well and let the kheer simmer for another 3 to 4 minutes, still on medium heat, while you prepare the dry fruits.

6. Prepare the Dry Fruits: In a separate small pan, heat another teaspoon of ghee and add the sliced almonds and raisins. Roast them gently until they are lightly browned and aromatic.

7. Final Touches: Add half of the roasted dry fruits to the kheer, mixing well, and let it simmer for another 3-4 minutes. Once done, turn off the heat.

8. Serve: Your Chironji and Makhane Ki Kheer is ready to be served. It pairs wonderfully with a festive meal, such as Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad, and Mirchi Ka Chunda.

Enjoy Your Kheer!

This Chironji and Makhane Ki Kheer not only embodies the rich culinary heritage of North India but also offers a nourishing and comforting dessert option that’s perfect for any occasion. Enjoy the delightful blend of flavors and textures, making every bite a celebration of taste and tradition. Whether served warm or chilled, this kheer is sure to leave a lasting impression on your guests and loved ones.

Cooking Tips

• Consistency: Adjust the thickness of the kheer according to your preference by varying the cooking time after adding the jaggery.
• Sweetness: If you prefer a sweeter kheer, feel free to add more jaggery or adjust based on personal taste.
• Garnishing: You can add chopped pistachios or a sprinkle of nutmeg powder for additional flavor and a decorative touch.

This kheer is not just a dessert; it’s a heartfelt offering that resonates with the essence of Indian festivities and family gatherings. Enjoy making it as much as you enjoy savoring it!