Makhane ki Kheer
by Tarla Dalal
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Added to 30 cookbooks
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Rich in protein and calcium, makhana or fox-nut combines beautifully with low-fat milk to make a creamy and delicious kheer. A lacing of nutmeg powder and saffron lends an aesthetic touch to the Makhane ki Kheer, making this a memorable dessert that lingers on your taste buds. Makhana is also a great choice for weight-watchers as it is low in fat.
- Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
- Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture. Keep aside.
- Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the saffron and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
- Serve immediately garnished with pistachios slivers.
Nutrient values per serving
|Energy|| 105 kcal|
|Protein|| 7.8 gm|
|Carbohydrates|| 14.2 gm|
|Fat|| 1.8 gm|
|Calcium|| 272.7 mg|
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