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Jave-makhana kheer: a special recipe

Festivals have a special place in Hindu religion. Rakshabandhan symbolizes the brother-sister relationship, and sweets are consumed in large quantities on this occasion. Many families prepare different types of dishes and sweets on this day. This time you can also add something new to your festival, like Jave-Makhane Kheer.

This kheer is not only delicious, but it is also very simple to make. You can also prepare jawa-makhana kheer in a short time. Let us know its recipe.

Ingredients required for Jave-Makhana Kheer

– Barley (vermicelli): 1 cup (lightly roasted)

– Makhana: 1.5 cups

– Milk: 1.5 liters (full cream)

– Desi Ghee: 2 tbsp

– Sugar: 1 cup

– Dry fruits: 2 tbsp

– Green cardamom powder: 1/2 tsp

– Saffron threads: 8-10

Method of making barley-makhana kheer

– First of all, put 1 teaspoon desi ghee in a pan. In this, fry the makhana on low flame till it becomes slightly crisp and after it cools down, grind it a little coarsely.

Then fry the barley in the remaining ghee until it turns golden and take it out separately.

– Now add full cream milk in a vessel or pan and boil on medium flame. When the milk starts boiling, reduce the flame and let the milk thicken a little for 5 to 7 minutes.

– First add coarsely ground makhana in boiling milk. Now let it cook on low flame for 4 to 5 minutes so that the makhana absorbs the milk and becomes soft.

– When the makhana becomes soft, add roasted barley to it. Keep stirring continuously with a spoon so that the barley does not stick to the bottom of the vessel.

Now cook the mixture on low flame for 8 to 10 minutes. Due to this, the barley will melt and the milk will become thick like rabri.

When the kheer becomes thick, add sugar, cardamom powder and soaked saffron. After the sugar dissolves completely, cook for 2-3 more minutes.

– Finally add finely chopped cashews, almonds and pistachios. Then turn off the gas. You can serve it hot.

special things to note

– Use full cream or creamy milk to make the kheer creamy and thick.

Instead of grinding the makhanas whole, add them slightly coarsely, which will make the texture of the kheer even better.

– Barley quickly sticks to the bottom of the vessel, so while making kheer, keep stirring it occasionally.