Authentic Maithili Makhana Kheer with Warm Khaja
A rich and creamy traditional Mithila dessert made by simmering puffed lotus seeds in sweetened milk infused with cardamom and dry fruits. Served alongside crisp, flaky local pastry for a royal festive treat.
55min
Total Time
4
Servings
Bihari
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan and roast the makhana on low heat until crisp, then crush half of them coarsely and keep the rest whole.
2
Pour the milk into a deep pan and bring it to a boil over medium heat, then simmer until it reduces to about two-thirds of its original volume.
3
Add the crushed and whole roasted makhana into the simmering thickened milk.
4
Stir in the sugar, cardamom powder, and saffron strands, cooking for another 10 minutes until the makhana softens and absorbs the flavors.
5
In a small pan, roast the almonds, cashews, and raisins in a drop of ghee until golden brown.
6
Garnish the rich kheer with the toasted dry fruits and serve it warm alongside freshly prepared crisp Khaja pastry.
Ingredients
2 cups puffed lotus seeds (makhana)
1 liter full-fat cow's milk
1/4 cup sugar (or to taste)
1/2 teaspoon green cardamom powder
1 tablespoon ghee
10-12 almonds, slivered
10-12 cashews, chopped
1 tablespoon golden raisins
A few strands of saffron
*This AI-generated recipe may contain inaccuracies.