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