Makhana (Euryale ferox) , a dry fruit, famed for its easy digestibility, high nutritional contents and wide use in religious fasting by people all over India is a major product in Madhubani, Darbhanga, Purnea, Supaul and Sitamarhi districts of Bihar. Also known as a water fruit, it is popped kernel of gorgon nut or fox nut, prepared from lotus seeds, is widely used for preparation of its kheer and pudding. It is considered pure enough to be offered even to the God. According to a popular adage in Mithila, betel leaves and makhana are not found in heaven. So one should relish them on earth so as not to regret later. Makhana is eaten in various forms, the commonest being salted puffs. Kheer (a dessert usually prepared with milk and rice) prepared with makhana is a mouth-watering delicacy. So lets get cooking something sweet on the first day of the New Year - 2007.
I wish you all a very Happy and Prosperous New Year and may each day of the coming New year is as Sweet as my Kheer...Enjoy!
Milk (1 lt)
Condensed milk (1/2 Cup)
- Heat a pan and roast makhanas till they are crispy and no need to use any oil for roasting them.
- Now put them in a food processor and grind them while pulsing the food processor. They should be coarsely ground. Keep aside.
- In a large pan, bring the milk to boil and add coarsely ground Makhanas in it with cardomum powder and condensed milk . Simmer for almost 2-3 hours on a low flame.
- Keep on stirring in between making sure that it doesn't burn from the bottom of the pan.
- Coarsely chop all the dry fruits accept Kishmish and Chironji. Keep aside.
- Now add sugar to the milk along with all the dry fruits, keeping 1 tbsp of coarsely chopped mixed dry fruits aside for garnishing later on. Simmer for another 20-30 minutes.
- Serve hot or cold garnished with varq (silver foil/leaf) and dry fruits.