Chironji and Makhane Kheer

Step 1: To begin making the Chironji & Makhane Ki Kheer Recipe, we will first roast the phool makhana in ghee until crisp and aromatic

Step 2: Heat a teaspoon of ghee in a heavy bottomed pan and roast makhana while continuous stirring until they become light brown and crisp

Step 3: Once done, remove from kadai and set aside to cool

Step 4: Coarsely grind half of the roasted makhana in a mixer grinder and keep aside

Step 5: We will use the remaining roasted makhana as a whole into the kheer

Step 6: Boil the milk in a heavy bottomed pan and condense the milk until it becomes just close to half

Step 7: Keep stirring occasionally to prevent the milk from settling into the bottom of the pan

Step 8: Once the milk is condensed, add the jaggery, the roasted Makhana (whole) and coarsely ground Makhana

Step 9: Mix well and cook on a medium flame for 5 to 10 minutes, while stirring occasionally until the kheer becomes thick and the makhana has absorbed and cooked through

Step 10: Add the saffron and nutmeg powder into the kheer, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally

Step 11: While the kheer is cooking, heat a teaspoon of ghee into another small pan and roast all the dry fruits in it till lightly brown and you get a roasted aroma

Step 12: Add the half of the roasted dry fruits to the Makhane Ki Kheer and simmer for 3-4 minutes and turn off the heat

Step 13: Serve Chironji And Makhane Ki Kheer after your delicious festive meal of Jodhpuri Aloo, Ajwain Puri, Satvik Carrot Sprout Salad and Mirchi Ka Chunda