How to make Makhana Kheer
- Heat ghee in a frying pan on medium flame. Add cashew nuts and fry until golden brown. Remove and keep aside.
- In the same ghee, add raisins and fry for a few seconds. Remove and keep aside.
- Add makhanay/lotus seeds and stir constantly until crispy. Remove and keep aside to cool.
- Crush the toasted lotus seeds coarsely with your fingers.
- In a deep pan, heat milk on a medium flame and bring to a simmer. Stir frequently and cook for 7-8 minutes or until a thick consistency is achieved.
- Add saffron and crushed makhana powder; stir and simmer for 4-5 more minutes.
- Add sugar and let simmer for 2-3 minutes.
- Add raisins, cardamom powder and cashews and turn the stove off.
- Serve makhana kheer hot or cold.
- Kheer is believed to be first made 2,000 years ago as an offering for the Gods at the Lord Jagannath Temple.
- According to Hindu epics, it is believed that Lord Krishna won a chess match and as prize asked the king to serve kheer or payasam to everyone who seeks refuge in the Ambalappuzha Krishna Temple.