Recipe Description

Rich in protein and calcium, makhana combines beautifully with milk to make a creamy and delicious kheer. ganne Ke Ras Ki pooriyaan is an unleavened deep-fried Indian bread, Sugarcane juice is a wonderful twist to use in puri.

Ingredient                                                      Quantity

For Kheer:

Puffed Lotus Seeds (makhane)                        2 cup

Milk                                                                  2 cup

Ghee                                                                 2 tbsp

Khoya/mawa                                                    ½ cup

Green cardamom powder                               ½ tsp

Almonds chopped                                            1 tbsp + for garnish

Pistachios chopped                                          1 tbsp + for garnish

Sugar                                                               3 tbsp

For Gane ke Raas ki Puri:

Whole Wheat Flour                                         2 Cup

Sugarcane juice                                              1 Cup

Salt                                                                  pinch

Fennel powder                                                pinch

Oil                                                                   ½ tsp + for deep fry

 

 Method:-

1. Heat 1 tbsp of ghee in a non-stick pan. Add makhane and sauté for 3-4 min.
2. Remove from the pan and coarsely grind it. Keep it aside.
3. Heat remaining ghee in a same pan; add almond chopped, pistachios chopped and sauté for 1 min.
4. Add milk, mix well and bring the milk to boil on low flame.
5. Add makhane, green cardamom powder, mix well and cook for 6-8 min.
6. Add Sugar, mix well.
7. Add khoya, mix well and cook for 2 min.
8. Switch off the flame, remove kheer in serving bowl.
9. Garnish with chop nuts and keep it in the fridge.

For Puri:-

1. Mix together wheat flour, salt, fennel powder in a mixing bowl. Slowly pour sugarcane juice into the flour mixture and knead into stiff dough. Add ½ tsp of oil, mix well and Cover and keep aside for 10-12 min.
2. Heat sufficient oil in a kadai or wok.
3. Divide dough into equal portions and roll into balls. Roll out each ball into a puri.
4. Deep fry the puri until crisp and golden brown.
5. Remove it on absorbent paper and serve it with makhane ki Kheer.