By Barsha Choudhary
Makhana + 1/2 cup cashews
2 tsp ghee
1/2 tsp cardamom powder
3 cups milk
Sugar to taste
Dry fruits (cut into pieces)
Place a pan on medium heat and add a small amount of ghee.
Once the ghee has melted, add nuts and cashews to the pan.
Roast the nuts and cashews for a few minutes until they turn slightly brown.
Sprinkle some rock salt on the roasted nuts and cashews and mix well.
Remove the pan from the heat and let it cool down.
Once cooled, take 3/4th of the roasted nuts and cashews and grind them in a blender.
Add some cardamom powder to the blender, along with makhana and cashews, and blend them all together.
Take another deep pan and add 2 to 3 cups of milk.
Place the pan on medium heat and let the milk come to a boil.
Once the milk has boiled, add sugar to it and mix well.
Add the makhana mixture to the pan and stir well.
Add the remaining roasted nuts and cashews to the pan and mix well.
Stir the mixture continuously until it thickens to the desired consistency.
Once the kheer has thickened, remove the pan from the heat.
Garnish the kheer with chopped dry fruits.
Serve the kheer hot or cold, as per your preference.