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Makhana kheer

AI-drafted · awaiting admin review

Fox nuts from the ponds of Mithila simmered in milk with cardamom, a light sweet for fasts and festivals.

Region: Bihar (Mithila region)Occasion: Fasts, festivals and pujasTime: 40 minServes: 4Vegetarian

Ingredients

  • 2 cups makhana (fox nuts)
  • 1 tsp ghee
  • 1 litre full-cream milk
  • ⅓ cup sugar
  • 4 green cardamoms, crushed
  • 1 tbsp chopped almonds and cashews
  • A few saffron strands (optional)

Method

  1. Roast the makhana in ghee on low heat for 5–6 minutes until crisp. Crush half of them coarsely.
  2. Bring the milk to a boil in a heavy pan.
  3. Add all the makhana and simmer on low heat for 20–25 minutes, stirring often, until the milk thickens.
  4. Add the sugar, cardamom, saffron and nuts. Cook 5 more minutes.
  5. Serve warm or chilled.

History

Makhana has been grown in the wetlands of north Bihar for generations; Mithila Makhana now carries a GI tag.

Significance

Makhana is considered pure food for fasting and is offered in pujas; in Mithila it is part of wedding and Kojagara rituals.

Sources