A Sweet Tooth For Janamashtmi – Makhane Ki Kheer
a few strands of saffron
Heat ghee in a pan on a low flame. Roast the makhanas till they become firm and crunchy.
Heat milk in a thick bottomed pan. Keep stirring so it doesnt scorch at the bottom.
In the meantime, reserve one third of the makhanas and coarsely ground the remaining with the kernels of the cardamoms.
Once the milk comes to a boil, add the condensed milk. Keep stirring so it mixes well. Check the sweetness and adjust accordingly.
Add the makhanas. Keep stirring on low to medium flame for nearly 30 mins.
Add the blanced and slivered almonds and saffron to the milk. Keep on heat for a couple of more minutes. The kheer should be thick by now.
Keep to chill. While serving garnish with a few slivers of almond.