Layered Makhana Kheer

#MagicWithMilkmaid
By Debojani Roy

Jul, 20th

269

Servings
4 persons
Cook Time
45 minutes
Ingredients
7 - 9

Ingredients

  • 1cup , Makhana/Fox nut
  • ½litre , Full cream milk
  • ½cup , Nestle Milkmaid
  • ½cup , Mango puree
  • 2tbsp , Chocolate syrup 
  • 2tbsp , Cashew nuts
  • 2tbsp , Raisins 
  • as required , Rose petals dried
  • 1tbsp , Ghee

Instructions

  • First, heat a pan and roast the makhanas till it becomes crunchy.
  • Grind the makhanas in a grinder to make a fine powder and keep it aside.
  • In the same pan add ghee and roast the cashews and raisins.
  • Now take a heavy bottom pan and boil milk.
  • Stir the milk occasionally till it boils. Simmer the flame and let the milk reduces to one-third.
  • Then add powdered makhanas and mix well.
  • Now, add nestle milkmaid and stir continuously.
  • Adjust the consistency. Remove from flame.
  • Add roasted cashews and raisins. Let it cool down completely.
  • Now, take mango puree and chocolate syrup in separate bowl. Add makhana kheer in both the bowl.
  • Keep the original white makhana kheer in a bowl.
  • Now take the serving glasses and start layering.
  • Firstly, put the white makhana kheer, then layer it with mango puree kheer and then top it with chocolate syrup kheer.
  • Garnish it with some makhanas and rose petals. Serve it hot or cold. Enjoy!

Notes/Tips

1. Keep stirring the milk and scraping the milk solids which get collected on sides, and add them back to the milk. 2.  This kheer thickens a lot after cooling, so keep it a little flowing. 3. If you prefer chilled, then keep it in refrigerator before serving.