Name: Makhane ki Kheer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Fox Nuts (approximately 50g); 1 l Full-Fat Milk; 1 tbsp Ghee; 0.33 cup Sugar (adjust to taste); 10 pcs Almonds (blanched and slivered); 10 pcs Pistachios (chopped); 0.5 tsp Cardamom Powder; 10 strands Saffron; 1 tbsp Warm Milk (for soaking saffron)

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Taftan & Makhane Kheer Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Activate Yeast & Prepare Saffron Milk
- In a small bowl, combine 3/4 cup of warm milk, 1 tbsp of sugar, and the active dry yeast. Stir gently and let it stand for 5-7 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
- In another small bowl, add the saffron strands to 2 tbsp of warm milk. Let it soak to release its color and aroma. Set aside.
2
Prepare the Dough
- In a large mixing bowl, whisk together the maida (all-purpose flour), the remaining 1 tbsp of sugar, salt, and green cardamom powder.
- Create a well in the center of the dry ingredients. Pour in the frothy yeast mixture, room temperature curd, and 2 tbsp of melted ghee.
- Using a spatula or your hands, mix until a shaggy dough forms.
3
Knead and First Proof
- Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it is smooth, soft, and elastic. The dough should spring back when gently pressed.
- Form the dough into a ball and place it in a bowl lightly greased with ghee or oil.
- Cover the bowl with a damp cloth or plastic wrap and let it rise in a warm, draft-free place for 60-90 minutes, or until it has doubled in volume.
4
Shape and Second Proof
- Once risen, gently punch down the dough to release the trapped air. Divide it into 4 equal portions and roll each into a smooth ball.
- On a lightly floured surface, roll each ball into a 6-7 inch oval or round shape, about 1/4-inch thick.
- Place the shaped taftans on a baking sheet lined with parchment paper. Using your fingertips, press dimples all over the surface to prevent them from puffing up completely during baking.
- Cover loosely with a cloth and let them rest for another 15 minutes.
5
Prepare for Baking
- While the taftans are resting, preheat your oven to 400°F (200°C).
- Gently brush the tops of the shaped dough with the saffron-infused milk you prepared earlier.
- Sprinkle generously with poppy seeds.
6
Bake the Taftan
- Place the baking sheet in the preheated oven on the middle rack.
- Bake for 10-12 minutes, or until the taftans are puffed, golden brown on top, and cooked through.
- Remove from the oven immediately.
7
Finish and Serve
- As soon as the taftans come out of the oven, brush them generously with the remaining 2 tbsp of melted ghee.
- Serve warm with rich, gravy-based dishes like Nihari, Qorma, or Paneer Makhani.

Ingredients

2 cup Fox Nuts (approximately 50g)
1 l Full-Fat Milk
1 tbsp Ghee
0.33 cup Sugar (adjust to taste)
10 pcs Almonds (blanched and slivered)
10 pcs Pistachios (chopped)
0.5 tsp Cardamom Powder
10 strands Saffron
1 tbsp Warm Milk (for soaking saffron)

Instructions

1
Prepare Flavorings and Garnish
- In a small bowl, combine the saffron strands with 1 tablespoon of warm milk. Set aside to infuse for at least 10 minutes.
- Sliver the almonds and chop the pistachios if you haven't already. Keep them ready for garnish.
2
Roast the Fox Nuts (Makhana)
- Heat ghee in a heavy-bottomed pan or kadai over low-medium heat.
- Add the fox nuts and roast them, stirring continuously for 5-7 minutes until they become crisp and light golden.
- To check if they are done, take one makhana and press it between your fingers; it should crush easily with a crunch.
- Remove the roasted makhana from the pan and let them cool completely.
- Once cooled, transfer about 3/4 of the makhana to a grinder and pulse a few times to make a coarse powder. Keep the remaining 1/4 whole for texture.
3
Simmer and Thicken the Milk
- Pour the full-fat milk into the same heavy-bottomed pan. Bring it to a boil over medium heat, stirring occasionally.
- Once the milk comes to a boil, reduce the heat to low and let it simmer for 10-12 minutes. Stir every few minutes to prevent it from sticking to the bottom and to scrape the cream from the sides back into the milk. This process will help thicken the milk.
4
Cook the Kheer
- Add the coarsely ground makhana powder and the whole roasted makhana to the simmering milk.
- Mix well to ensure there are no lumps. Continue to cook on low heat for another 10-12 minutes, stirring frequently.
- The makhana will absorb the milk and soften, and the kheer will thicken to a creamy, pudding-like consistency.
5
Add Sweetener and Aromatics
- Add the sugar, cardamom powder, and the saffron-infused milk to the kheer. Stir well until the sugar is completely dissolved.
- Add half of the slivered almonds and pistachios, reserving the rest for garnish. Cook for another 2-3 minutes.
6
Garnish and Serve
- Turn off the heat. The kheer will continue to thicken as it cools.
- Transfer the kheer to serving bowls. Garnish with the remaining slivered almonds and pistachios.
- Serve warm or chilled. To serve chilled, let it cool to room temperature before refrigerating for at least 2 hours.

Taftan with Makhane ki Kheer

Nutrition per Serving

Recipes in this Meal

1. Taftan

Ingredients

2. Makhane ki Kheer

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About Taftan with Makhane ki Kheer

Instructions

Ingredients

Instructions