Black Raisin & Makhana Kheer
This Makhana Kheer combines roasted fox nuts with milk, cardamom and Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis. The raisins are added near the end so they stay plump and give the creamy kheer pockets of natural sweetness.
Ingredients:
Instructions:
1. Rinse the raisins quickly, drain and pat them dry. Keep aside.
2. Heat the ghee in a heavy-bottomed pan. Add the makhana and roast on low heat for 4–5 minutes until crisp. Remove, cool slightly and roughly crush about half of them, leaving the rest whole.
3. Pour the milk into the same pan and bring it to a gentle boil. Lower the heat and simmer for 8–10 minutes, stirring occasionally and scraping the milk solids from the sides back into the pan.
4. Add the roasted makhana and cook on low heat for another 8–10 minutes, or until the makhana softens and the milk thickens slightly.
5. Add sugar, cardamom powder and saffron, if using. Stir until the sugar dissolves completely.
6. Add Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis and the chopped cashews. Simmer for just 1–2 minutes so the raisins soften slightly without losing their texture.
7. Switch off the heat. The kheer will thicken further as it cools.
8. Serve warm, at room temperature or chilled, according to preference.
Enjoy this creamy Makhana Kheer with plump Aazol’s Jumbo Black Raisins: Nashik's Seedless Kismis in every spoonful!
