Kheer recipe is one of the easiest sweet recipes. Milk is simmered with the main and other flavoring agents and sweetened with sugar to make dry fruit kheer. This is one of the traditional dessert recipes. Rice kheer is the most commonly made kheer. Festivities and auspicious occasions seem incomplete without some kheer.
This kheer recipe is for dry fruits kheer. As the name suggests it is prepared with dry fruits, makhana is used as the thickening agent and is also the main ingredient for dry fruit kheer. Other than makhana, dry fruits such as almonds, cashews, coconut flakes, and pistachios have been used. I like to make dry fruit kheer during fasts, as it is quite filling and nutritious and keeps full for a pretty long time.
Generally, kheer is a combination of milk, thickening agent and flavoring agent. Sounds technical, isn’t it? But it is very simple and easy. Semiya kheer has milk, semiya, sugar, and dry fruits; rice kheer has milk, rice, sugar, etc and so on. Still, the taste of kheer prepared by one is different from another one. Let’s see what all is required for this kheer recipe
Milk: Full cream milk works best for kheer recipes. To fasten the process of making kheer, just heat the milk in the microwave for 3 minutes and start making kheer with hot milk.
Makhana: Makhana is a superfood. It is a very healthy ingredient and is used in many recipes, especially for kids. For this kheer recipe, makhana is roasted in little ghee and used.
Dry Fruits: You can add the dry fruits of your choice. I have used almonds, cashews, pistachios and coconut flakes. You can add or omit dry fruits as per your choice.
Flavoring: I have flavored the dry fruit kheer with cardamom powder. You can also add in a few saffron strands (kesar).
Kheer recipes are very common in Indian households. Different kheer are prepared on different occasions such as sevai kheer, makhana kheer and so on. Here is a collection of kheer recipes you might like.
Serve it warm as a dessert this Janamashtmi.
1.This recipe serves 6-8 persons.
2.Heat 2 tbsp of ghee. Add 1 cup makhana. Roast on low flame till crisp. Take out and keep aside.
3.Meanwhile, let 1 l milk simmer.
4.Next add in ¼ cup almonds and 2 tbsp of cashews. Roast till cashews become golden. Take out and keep aside.
5.Next add in 2 tbsp of pistachios. Cook for a minute or so.
6.Next roast a handful of coconut flakes.
Tips:I have added more as I like the flavor of coconut a lot.
7.Let everything cool down a little.
8.Transfer 3/4 of the fried nuts etc to a grinding jar.
9.Make a coarse powder.
10.Add the coarse mix to the simmering milk.
11.Cook on low flame for 15 minutes or till the desired consistency. Always remember that the kheer thickens on coming to the room temperature. So cook accordingly.
12.Also add in a pinch of saffron strands.
13.Add 1/3 cup sugar or as per taste. Cook for 2 minutes.
14.Garnish with the remaining fried dry fruits.
15.Serve warm. Bon appétit!
PREP TIME 05 minutes
COOK TIME 15-20 minutes
TOTAL TIME 25 minutes
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