vahrehvah
sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.



Makhana Kheer

MAKHANA KHEER
STUFFED EGGPLANT BRINJAL BONDA

Stuffed Eggplant Brinjal Bonda

Eggplant bajji with stuffing inside the bajjis makes it even more tastier. Brinjal Bonda (Brinjal B......

BITTER GOURD WITH METHI LEAVES MASALA

Bitter Gourd With Methi Leaves Masala

BITTER GOURD WITH METHI LEAVES MASALA :Bitter foods are usually good for controlling blood sugar in......

PRAWNS COOKED IN GARLIC DIL LEAVES AND SPINACH

Prawns Cooked In Garlic Dil Leaves And Spinach

PRAWNS COOKED IN GARLIC,DIL LEAVES AND SPINACH :Tandoori king prawn served with leaf salad and mint......

KADAI MASALA VEGETABLE WITH MAKHANI FLAVOUR

Kadai Masala Vegetable With Makhani Flavour

KADAI MASALA VEGETABL WITH MAKHANI FLAVOUR :Gently simmered chicken broth mildly spiced and flavoure......

AMLA INSTANT SWEET AND HOT PICKLE

Amla Instant Sweet And Hot Pickle

AMLA INSTANT SWEET AND HOT PICKLE :Instant Amla Pickle recipe this Amla Pickle Recipe Andhra style w......

Makhana Kheer Recipe, How To Make Makhana Kheer Recipe

How to makeMAKHANA KHEER?How to cookMAKHANA KHEER?Learn the recipeMAKHANA KHEERby vahchef.For all recipes visit vahrehvah.com

About Recipe

How to make MAKHANA KHEER

(89 ratings)
0 reviews so far
Prep time
mins
Cook time
mins
Total time
0 mins
MAKHANA KHEER
Author : Vahchef
Main Ingredient : Other
Servings : 0 persons
Published date : November 27, 2016


Ingredients used in MAKHANA KHEER
• Green cardamom seeds (crushed) - 1 teaspoons.
• Grated pistachios - 1 tablespoons.
• Shredded almonds - 1 tablespoons.
• Sugar or as desired - 4 tablespoons.
• Ghee - 1 teaspoons.
• Soft white makhanas - 100 grams.
Method:
  • Cut makhanas into halves and put it in a saucepan along with ghee.
  • Fry over a low heat for about 5 minutes.
  • Add milk and sugar and stir well.
  • Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
  • During this period stir from time to time so that milk does not sticks to the bottom of pan.
  • Now add almonds and pistachios and leave for further 10 minutes
  • Sprinkle crushed cardamom.
  • Serve the makhana kheer hot or cold, as desired.





  • Cooking with images






    comments

     


     
      You need to login to continue, click here
     

     


    Be the first to know about Our Recipes and Foods: Subscribe to Newsletter

    By Vah Group