Makhaane Ki Kheer
- 1 litre Full-Cream Milk
- 2 tbsp Ghee
- 50 gm Makhaane
- ½ cup Sugar
- 4 Choti Elaichi
- 10-12 Almonds (chopped)
- Heat ghee in a pan and sauté makhaane over a low flame. When sautéed, let them cool and then crush them coarsely.
- Put makhaanas and milk in a deep pan, and bring the mixture to a boil. Simmer it over low flame, stirring occasionally till makhaanas get cooked and the milk thickens.
- When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
- Makhaane Ki Kheer is ready; garnish it with almonds before serving. Serve hot or chilled.