Makhana and Dry Fruit Kheer

mayurisjikoni

8 years ago

EVENT: BLOGGING MARATHON #89 WEEK 2 DAY 1

THEME: MAKE ONE TYPE OF INDIAN SWEET

For the #89th BM theme I chose make one type of Indian Sweet as I specifically had one famous and easy Indian sweet in mind, and that is kheer. I want to show that any type of kheer can be made into a sugar less option too. I personally don’t like the taste of any artificial sweeteners. However hubby loves his stevia. When I made the kheer, I added sugar at the last stage. I removed a portion for hubby, added stevia and to mine I added sugar. Also one is able to control the amount of sugar according to their taste. Don’t want to add sugar then add palm jaggery, normal jaggery, coconut sugar etc.

What is kheer? Its known by different names kheer,khiru, payasam, phirni, payesh, kiru, khiri, depending on the region. However, basically its the same, a milk based sweet dish. Perhaps the word kheer comes from the Sanskrit word Ksheer which means milk or from the word payasa which too means milk. Its also known as pudding in the western world.

While the most famous kheer we all know of,either made using rice or vermicelli, there are so many varieties. Kheer can be made from vegetables like pumpkin, carrots, sweet potatoes etc, from fruits, from nuts, dried fruits, grains or lentils like broken wheat, moong dal, chana dal, rice, millets etc. The options are endless.

Usually full fat milk is simmered till it becomes thick. Sometimes grated mawa (milk solids), condensed milk, milk powder, cream or coconut cream are added to make it thicker. While traditional kheer recipes called for jaggery modern day kheer use honey, maple syrup, refined sugars, other natural sweeteners etc.

Kheer can be served hot or cold. Hot kheer is usually served as part of a main meal with some roti or puri. Cold kheer is usually enjoyed as dessert after a meal.

For the next three days I will be sharing with you different types of kheer. My first day kheer is made using makhana (fox nut) and dried fruits. Easy and quick to make, it makes such a filling and satisfying dessert.

What are makhanas? Known as lotus seeds, fox nuts, gorgan nuts, phool makhana, euryale fox are not nuts at all but seeds. These seeds are used widely in India as a healthy snack (roasted in ghee or oil), added to curries and also made into sweet dishes like kheer.

Eid is just round the corner so go on try a different kind of kheer instead of the usual seviyan.

MAKHANA AND DRIED FRUIT KHEER

Serves 4

1½ cups makhana (foxnut)

2½ cups fulll fat milk

1 tbsp ghee

2 tbsp sugar

12-15 almonds

1 tbsp golden raisins

2- 3 dried figs, finely chopped

4 dates, pitted and chopped

½ tsp cardamom powder

4 tbsp fresh cream

For garnish:

Save some chopped dried fruit and raisins

Save some roasted makhana

finely chopped nuts

Soak the almonds in some hot water for 15-20 minutes. Drain out the water and peel the almonds.
Heat ghee in a pan over medium heat. Add the makhana (fox nuts) and almonds and roast till the fox nuts become crunchy. Stir the nuts constantly.
Remove the almonds and fox nuts from the pan. Let them cool down a bit.
Save a few roasted fox nuts, store in an airtight container till required.
Add the rest of the fox nuts and almonds into a food processor. Process till you get a coarse powder.
Add milk and the ground nut powder to the pan. Mix well. Put the pan over medium heat. Stirring frequently, bring the milk to a boil.
Lower the heat and let it simmer till it becomes thick. Remember to stir it frequently. This will take about 7-10 minutes.
Add cardamom powder, cream, sugar and the dried fruits. Simmer for another 3-5 minutes.
Just before serving add chopped nuts and the roasted makhana.
You can serve this kheer hot or cold.

Tips:

Add dried fruits of your choice.
I took out a portion of the kheer at step 8 before adding sugar for my hubby. Added stevia to it.
This kheer does become quite thick. Add more milk if you want before serving.

A little note:

If you do try this recipe then please either