Makhana knowns as fox-nut or even phool makhana is a delightful nourishing nut with loads of health benefits. It can be savored as it is or slightly roasted and even in the form of desserts. Roasted makhane makes very healthy snack to munch on. Makhane can not only be enjoyed as a snack but also in curries too, soon I will be updating you all with more of the makhana recipes. Makhane ki kheer is something which is usually made during Indian festivals in most of the household. Addition of your favorite fruit to makhane ki kheer takes it a score higher with an enchanting taste. So, here I am sharing with you all makhane ki kheer with a fruity twist, yes, its Makhane aur Peach ki Kheer. Sounds interesting, right?? indeed it is interesting and delicious. Peaches have always been in the list of my favorites. Whenever I get y hands on fresh peaches, I start innovating recipes in my mind and in the kitchen. sometimes back I made Kesar Peach Rabdi and it was a big hit. I do make Peach chutney very often to go with grills, barbeques, sandwiches and even as a dip for munchies. You can use fresh or frozen or even tinned peaches to make this recipe. When using tinned peaches, please do keep a check on sugar, adjust and cook to a jam consistency accordingly. Makhane aur peach is kheer absolute fuss free recipe which can be made on any occasion or parties or festivals. So, without wasting much time, let’s head on to the preparation of this super yummy makhane aur peach ki kheer..
4 cups, full cream milk
2 cups, makhane (foxnuts)
2 cups, peaches, (fresh or frozen) roughly chopped
¾ cup, sugar (you may adjust accordingly)
1/3 cup, cashew nuts, roughly chopped
1 teaspoon cardamom powder
A generous pinch of saffron
1 tablespoon, ghee
Slivered dry fruits (of your choice) and saffron strands for garnish
In a pan, combine sugar and peaches along with ¼ cup of water. Bring it to a boil. Simmer until it reaches thick jam consistency. Add cardamom powder and mix. Take it off the heat and keep it aside.
In another pan, heat ghee.
Add makhane and roast until light golden and aromatic. Do not burn.
Transfer it to a plate and cool. Blend it to a coarse powder and keep it aside
In a heavy bottom pan, add milk and bring to a boil
Simmer until milk it reduced to ¾ th of its original quantity
Add saffron and coarse makhana powder. Mix well. Add cashew nuts and mix
Simmer until kheer is cooked well and gets the consistency of kheer. Keep stirring intermittently. DO keep in mind that kheer consistency with further thicken on cooling, so cook the kheer accordingly.
Take the kheer off the heat and cool it to a room temperature.
Add cooked peach and mix well
Refrigerate for few hours before serving
When ready to serve, dish out in serving bowls and garnish with slivered almonds-pistachios and saffron strands.