Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.
Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl.
In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.
Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, Gring half makhana into a coarse powder with soaked almonds,Green cardamom and saffron . This helps to thicken the kheer and give a creamy flavour.
Now the milk is thickened add prepared makhana. Let it simmer for 4-5 minutes.
Then add sugar and let it simmer for 2-3 minutes
Add Dryfuits and stir. Turn off the stove.
Garnish with fried cashews and raisins and rose petals.
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