Chena Makhana Kheer
- 6
- 9
- 25min
- 30min
Soft and spongy cottage cheese and crushed makhana cooked in rose and saffron flavoured milk, garnished with dry fruits.
Ingredients
Main Ingredients
Cooking Steps
Method
Step 1 :
Blanch pista and almond, slice and keep aside.
Step 2 :
Boil the milk and keep half of the quantity aside.
Step 3 :
Slow the flame and simmer the rest of the milk, put lemon juice or vinegar drop by drop to curdle it
Step 4 :
Strain through a muslin cloth or fine strainer. Keep it aside.
Step 5 :
Break the makhana into pieces. Take a pan, put ghee and then add broken makhana into it. Roast it gently for about 2 minutes.
Step 6 :
Pour the rest of the milk saving 20 ml for soaking saffron.
Step 7 :
When it comes to a boil, crumble the chena and put into simmering milk. Cook it gently on slow flame stirring in between.
Step 8 :
Add saffron milk, rose water or kewda water and cardamom powder into it. When it thickens adds sugar and mix it well. When it becomes rabdi consistency, switch off the flame.
Step 9 :
Pour the mixture in 6 serving bowls and garnish it with sliced almond and pista.
Step 10 :
Keep in refrigerator for about 3 hours and serve chilled.
Shop Ingredients
Chena Makhana Kheer
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
- Serving is calculated as per the quantity mentioned in the recipe.
- Increase in servings might impact the cooking time. Please refer to the recipe for serving and time to cook details.
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