Diwali is almost upon us and I am sure everyone must be looking forward to getting together with family and friends to celebrate this festival of lights. Diwali festivities start a couple of days before and go on for few days after the actual Diwali day. As with other Indian festivals, food plays an important role in Diwali too. Generally, in the days preceding Diwali and on Diwali day itself, food is kept strictly vegetarian. The food items prepared can vary, with each family having their own favourite dishes but, one dish that is almost always prepared for Diwali dinner is Kheer ( milk based dessert). Although mostly rice Kheer is prepared, one can opt for a different Kheer. I would suggest you give Makhana Kheer a try this year. It is just as steeped in tradition and what is more, it is supremely delicious.
Makhana, also called fox nuts or lotus seeds, have been around for hundreds of years. They find a mention in ancient Ayurvedic texts for their medicinal value and are also used in certain Indian religious practices and ceremonies. Makhana are packed with essential nutrients, being a good source of protein, potassium, fibre, phosphorus, magnesium, etc. The good news is that while they are high in nutrition, they are low in calories.
The largely neutral taste of makhana makes it possible for them to be used for sweet as well as savoury dishes. What I most often do is roast them with a tea spoon of ghee till they become crunchy, sprinkle a little salt and black pepper and enjoy as a healthy, guilt free snack. Occasionally I use them to make curry and, when the mood strikes me, I turn them into the heavenly dessert that is..... Makhana Kheer.
Ingredients:
3 cups full cream milk
1 cup Makhana (fox nuts or lotus seeds)
5 table spoon sugar or as per taste
10 cashew nuts
1 table spoon raisins
5 almonds, blanched and sliced
1/2 tea spoon cardamom powder
Few strands of saffron, soaked in little milk
1 table spoon ghee
Method: In a heavy bottom pan heat ghee and add the makhana and cashew nuts. Roast on medium flame till the cashew turn golden and the makhana become crisp.
Remove to a plate and allow to cool. Grind all the cashew and half of the makhana to a coarse powder in mixer. Keep the remaining whole, roasted makhana aside.
Blanch almonds and slice finely. Soak raisins for few minutes, dry and keep aside. Now, in the same pan used to roast cashew and makhana, add milk and let it come to boil. When the milk starts boiling add the whole makhana and the coarsely ground cashew makhana powder. Let it simmer on low to medium flame for about ten minutes to allow the milk to thicken slightly. Keep stirring at regular intervals lest the makhana powder sink to the bottom of the pan and get burnt.
Add sugar, cardamom powder and saffron. Let it cook for a few more minutes. Switch off flame and let it cool down before transferring to serving dish. Cool for few hours in the refrigerator. Garnish with almonds and raisins before serving.
I like this Kheer medium thick. If you like it thicker just continue to let it simmer till the desired consistency is reached. If the size of makhana is big, cut it in two pieces.
