Source:- Google.com.pk
How to cook rice pudding Biography
Makhane ki Kheer is a South Asian rice pudding made by boiling rice, broken wheat, tapioca, or vermicelli with milk and sugar etc;
It is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds etc. It is typically served during a meal or as a dessert.
Makhane ki Kheer is prepared in festivals, temples, and all special occasions.
This term Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk".
It is prepared using milk, rice, ghee, sugar/jaggery, Khoya etc. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.
There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar etc.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner.
While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings).
It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Makhane ki Kheer
Makhane ki kheer is lotus seeds simmered in milk and flavoured with nutmeg.
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients
1 cup lotus seeds (makhanas)
5 cups milk
2 tbsp ghee
3/4 cup sugar
1/2 tsp nutmeg (jaiphal) powder
3 to 4 saffron (kesar) strands
For The Garnish
1 tbsp pistachio slivers
2 to 3 sliced glace cherries
1 edible silver leaf (vark)
Method
Heat the ghee in a pan, add the makhanas and saute for 3 to 4 minutes till they are crisp.
Remove from the fire and crush them slightly.
Heat the milk in a heavy bottomed pan. Add the sugar, mix well, and simmer till the sugar dissolve, while stirring continuously. .
Add the crushed makhanas and simmer for about 15 to 20 minutes.
Add the nutmeg powder and saffron. Mix well.
Remove from the flame.
Garnish with the pistachios, glace cherries and silver leaf.
Serve hot.
It is flavoured with cardamom, raisins, saffron, cashew nuts, pistachios or almonds etc. It is typically served during a meal or as a dessert.
Makhane ki Kheer is prepared in festivals, temples, and all special occasions.
This term Kheer (used in North India) may derive from Sanskrit words Ksheeram (which means milk). Other terms like Payasa or Payasam (used in South India) orpayesh (used in Bengal region) are derived from the Sanskrit word Payasa or Payasam which also means "milk".
It is prepared using milk, rice, ghee, sugar/jaggery, Khoya etc. Some also add a little bit of heavy cream for a richer taste. It is often garnished using almonds, cashews, raisins and pistachios.
There is one more popular version of North Indian kheer which is prepared during festivals and havan in Varanasi which is prepared by using just milk, rice, ghee, sugar, cardamom, dry fruits and kesar etc.
It is an essential dish in many Hindu feasts and celebrations, and is consumed by Indian Christians as a dessert duringChristmas dinner.
While the dish is most often made with rice, it can also be made with other ingredients such as vermicelli(seviyan, seviyaan, sayviah, or other spellings).
It is also popular among Muslims for Islamic celebrations throughout India and Pakistan.
Makhane ki Kheer
Makhane ki kheer is lotus seeds simmered in milk and flavoured with nutmeg.
Preparation Time: 10 mins
Cooking Time: 25 mins
Makes 4 servings
Ingredients
1 cup lotus seeds (makhanas)
5 cups milk
2 tbsp ghee
3/4 cup sugar
1/2 tsp nutmeg (jaiphal) powder
3 to 4 saffron (kesar) strands
For The Garnish
1 tbsp pistachio slivers
2 to 3 sliced glace cherries
1 edible silver leaf (vark)
Method
Heat the ghee in a pan, add the makhanas and saute for 3 to 4 minutes till they are crisp.
Remove from the fire and crush them slightly.
Heat the milk in a heavy bottomed pan. Add the sugar, mix well, and simmer till the sugar dissolve, while stirring continuously. .
Add the crushed makhanas and simmer for about 15 to 20 minutes.
Add the nutmeg powder and saffron. Mix well.
Remove from the flame.
Garnish with the pistachios, glace cherries and silver leaf.
Serve hot.
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