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Asma, founder of the popular Darjeeling Express, created this traditional favourite. Dessert is served!
100gms Phool Makana (Popped Lotus Seeds) 100 gms
1 inch piece Dalchini (Cassia Bark)
25 gms Shredded Coconut
1 and ½ Litres Milk
25 gms broken cashew nuts
25 gms green raisins
200 gms white sugar (this can be replaced with a sweetener suitable for diabetics)
1/8th teaspoon of good quality saffron strands infused in 1 teaspoon of tepid milk in a bowl
My Maternal grandmother came from Bakhtiyarpur (Bihar) where Makhana was cultivated in the ponds around the house. Following the harvest in late Summer-sacks of Makhana would be sent to Calcutta where I lived with my parents and my Nani (grandmother) would make this kheer.
I always associate this Kheer with Autumn. We would also eat the Makhana plain or like popcorn- tossed with butter and some masala!
This Kheer is particularly suitable for diabetics or those wanting to avoid carbohydrates as Makhana is high in protein and a great alternative to rice in kheer. Makhana is used in Ayurvedic medicine and is high in iron, soluble fibre and contains Phosphorus & Magnesium.
Makhane ki Kheer is simple to prepare and is an unusual and healthy dessert to prepare for parties.
To get a real taste of India, visit Asma's Darjeeling Express to try family recipes that go back four generations.