Chironji and Makhane Kheer Recipe Made Easy

To begin making the Chironji & Makhane Ki Kheer formula, we will first char the phool makhana in ghee until crisp and perfumed.bring to temperature a teaspoon of ghee in a heavy bottomed wok and char makhana while continuous stirring until they become light brown and crisp.

Once done, remove from kadai and set aside to cool.Coarsely grind half of the roasted makhana in a mixer grinder and keep aside.

We will use the remaining roasted makhana as a whole into the kheer.bubble the dairy liquid in a heavy bottomed wok and condense the dairy liquid until it becomes just close to half.

Keep stirring occasionally to prevent the dairy liquid from settling into the bottom of the wok.Once the dairy liquid is condensed, introduce the jaggery, the roasted Makhana (whole) and coarsely ground Makhana.

toss together well and bring to temperature on a medium flame for 5 to 10 moments, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through. introduce the saffron and nutmeg ground mix into the kheer, toss together well and bring to temperature on a medium flame for another 3 to 4 moments, while stirring occasionally.While the kheer is preparing, bring to temperature a teaspoon of ghee into another small wok and char all the parched fruits in it till lightly brown and you get a roasted aroma.introduce the half of the roasted parched fruits to the Makhane Ki Kheer and bubble gently for 3-4 moments and turn off the bring to temperature.dish up Chironji And Makhane Ki Kheer after your mouth-watering festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda.