Nutrient Information for ¾ katori | |||
Energy (Kcal) | Protein (g) | Carbohydrate (g) | Total Fats (g) |
156 | 5.7 | 13.4 | 8.8 |
3-4 Katoris
30 minutes
3/4 Katori
- 2.5 cups skimmed milk
- 1 cup foxnut (makhana), roasted and coarsely hand pounded
- 3 pods green cardamom, crushed and pounded
- 8 almonds, chopped
- 2 tsp jaggery, grated (optional)
- 2 tsp ghee
- Coarsely pound makhana. Chop almonds and crush green cardamom and grate jaggery.
- Lightly roast coarsely pounded makhana in 2 tsp ghee for a few minutes.
- Boil milk in a heavy bottom pan and simmer on low flame for 10 minutes. Add makhana (foxnut) to the milk.
- Stir frequently for 10 minutes. Intermittently, gently scrape the mixture that is sticking to the sides and the bottom of the pan.
- When the kheer acquires a thick, creamy consistency (usually takes 10 minutes), add grated jaggery and cook till it dissolves completely and thickens again. Stir constantly to maintain consistency.
- Remove from flame, add powdered green cardamom and mix well.
- Serve hot or cold topped with chopped almonds.