Ingredients
- 2 Cups Foxnuts (Makhana)
- 4 Cups Milk
- 1/2 Cup Sugar (adjust to taste)
- 1/4 Teaspoon Cardamom powder
- Saffron strands for garnish
Instructions
- Dry roast Foxnuts until they become crisp. Coarsely grind them.
- Boil milk in a pan, add ground Foxnuts, and simmer for 10-15 minutes.
- Add Sugar and Cardamom powder. Cook until the Kheer thickens.
- Garnish with Saffron strands. Serve hot or chilled.
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