Prep Time: 08 Hours

Cook Time: 20 minutes

Servings: 2 Servings

Fox nuts or Makhana are known to be rich in nutrition. Makhane ki kheer is very popular as a dish made during fasts observed for festivals.

Its usually made by frying nuts and makhana in ghee and adding refined sugar and thickening dairy milk.

This dairy-free version is fabulous as a guilt-free healthy indulgence.

Ingredients

• Almonds: ½ cup
• Water: 2.5-3 cups
• Organic jaggery powder: ½ cup
• Makhana: 2 cups
• Cardamom powder: ¼ tsp
• Saffron: A few strands

Method

• Soak almonds in enough water for 8 hours.
• After soaking for 8 hrs, rinse well and soak in boiling water for another 30 mins. This helps to peel the almonds easily.
• Dry roast makhana in a heavy-bottomed pan on very slow flame, until crisp. Take care not to brown them.
• Cool the roasted makhana. Retain a handful and grind the remaining in a mixie into a powder.
• Blend the peeled almonds adding the measured water little by little to get as smooth a paste as you can. Don’t worry if there are almond bits.
• Place the ground almond paste/slurry in a pan and cook on a slow flame for about 5 minutes.
• Add ground makhana, cardamom powder and stir well.
• Add jaggery powder and the retained whole makhana. Stirring continuously and simmer on low flame for 5 minutes.
• Serve hot, garnished with saffron strands.
• It can be served chilled. Please note that it thickens a little on chilling. You can add some boiling water to get a thinner consistency.

Wellcure Tip

• Nut milks have a tendency to split therefore it is always good not to boil nut milks on high heat. 

Eating Guide:

• Food group: Nuts and seeds

• Best time to eat: As evening snack or after meals. Do not mix with fruit. It can be combined with other food groups.

• Great way to up natural oils and fats for kids.

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