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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add water to a cooking pot and then pour in the milk. Bring the milk to a boil and then reduce the flame to low.
Add saffron and makhana to the milk. Stir occasionally and cook on low flame until the makhanas have softened and slightly shrunk.
Continue stirring occasionally and cook on low flame for about 15 minutes until the milk thickens and the makhanas absorb the milk.
Add the chopped cashews, raisins, and almonds. Stir well.
Add the sugar and cook for another 15 minutes until the kheer reaches the desired thick consistency.
Once the kheer has thickened, turn off the flame. Allow it to come to room temperature and then refrigerate before serving.
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Adding a small amount of water to the pot before boiling the milk helps prevent the milk from sticking and burning at the base.
Stir occasionally and cook on low flame to prevent the milk from burning at the bottom and to avoid it boiling over.
Cooking on low flame helps the milk reach the required thick consistency and allows the makhanas to absorb the milk and become soft.
Toned milk can also be used, but it will take longer to thicken.
Condensed milk can be used to thicken the kheer more quickly, but it will significantly increase the calorie content.
For a slightly more natural version, unrefined sugar can be used instead of refined sugar.
Sugar releases moisture and makes the kheer thinner, so it is important to cook it for another 15 minutes after adding sugar to allow the excess moisture to evaporate and the kheer to thicken again.
Saffron is optional.
I'm Manisha Saxena from India, a passionate home cook with over 23 years of experience in cooking. While I can prepare a variety of cuisines, my true expertise and love lie in North Indian cuisine, my culinary roots. Over the years, cooking has taught me that delicious food is not just about following a recipe, it's about understanding the little details, techniques and basics that can completely transform a dish. I have also recently started exploring and creating dishes using millets, bringing a traditional ingredient into everyday cooking in interesting ways. My hands-on experience, dedication and passion have helped me develop and enhance my culinary skills and deep understanding of food. Through my recipes, I want to share not just how to cook, but also teach minute details, tips and techniques that can turn even the simplest dish into something truly delicious. I will also share the health and nutritional benefits, along with the approximate calorie content, of each dish I create
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