Bihar Makhana Kheer Fox Nut Milk Pudding Vrat Fasting

Method

1. 1

   Dry-roast makhana in 1 tsp ghee on medium for 3 to 4 minutes until very lightly golden and fragrant.

2. 2

   Cool. Coarsely crush about half — leave the rest whole for texture contrast.

3. 3

   Bring 1 litre full-fat milk to a boil in a heavy pot.

4. 4

   Add all the makhana (crushed and whole).

5. 5

   Reduce to medium-low. Cook uncovered stirring every 5 minutes for 20 to 25 minutes until the makhana has softened completely, the crushed pieces have dissolved into the milk creating a slight thickness, and the whole pieces are soft and creamy.

6. 6

   Add sugar, cardamom and saffron milk. Stir.

7. 7

   Simmer 5 more minutes.

8. 8

   Garnish with fried cashews. Serve warm or chilled.