MAKHANA  KHEER

 

Ingredients

  • 3-4 pure Kesar strands
  • 1 HANDFUL roasted makhanas
  • 1 tbsp chopped almonds
  • 1 ½ cup low-fat milk
  • 1 tsp pumpkin seeds to garnish
  • 1 tbsp chopped pistachios
  • 1 pinch cardamom powder
  • 1 pinch nutmeg powder

 

 

INSTRUCTIONS

 

  • Heat the low-fat milk. Once it starts boiling, add the saffron strands and nuts.
  • Now add the makhanas and Kesar. Then give it 2 boils.
  • Add 1  tsp sugar , cardamom powder, and nutmeg powder.
  • Then, stir and turn off the gas.
  • Garnish with pumpkin seeds and serve hot.