Imagine a world where the glow of a thousand diyas mingles with the tantalising aroma of exotic spices, where tradition and innovation come together in a culinary masterpiece, and where the Festival of Lights is not just about illuminating your surroundings but also about lighting up your palate. In the kitchen of Sneha Singhi, this dream becomes a reality as she invites you to embark on a culinary journey that’s as enchanting as the Diwali fireworks themselves. Get ready to tantalise your taste buds and kindle the spirit of celebration with a mesmerising Diwali recipe that is nothing short of pure magic—the almond and Makhana kheer.
Almond And Makhana Kheer, A Diwali Masterpiece
Celebrate the Festival of Lights with an exquisite Diwali recipe that promises to light up your taste buds and your heart! Get ready to embark on a culinary journey that’s as beautiful as the Diwali fireworks themselves. This almond and Makhana kheer is a true embodiment of the spirit of Diwali; it’s a celebration of tradition, innovation, and the coming together of loved ones. Each spoonful of this creamy, nutty delight is a reminder that Diwali is not just about lighting up your surroundings with lamps but also about lighting up your taste buds with unforgettable flavours.
The Magical Recipe Awaits
- Full cream milk – 2 cups
- Sugar – 4 tbsp
- Saffron strands – a pinch
- Green cardamom powder – ½ tsp
- Almond slivers – ½ cup
- Makhana (fox nuts) – 1 cup
- Ghee – 2 tbsp
Roasting the Almond Slivers and Makhana:
- Heat 2 tablespoons of ghee in a heavy-bottomed pan.
- Add 1 cup of Makhana (fox nuts) and ½ cup of almond slivers to the pan.
- Roast them until they turn a beautiful golden colour. This should take about 5-7 minutes. Keep an eye on them and stir occasionally to prevent burning.
- Once roasted, set them aside.
Preparing the Kheer:
- In the same pan or another heavy-bottomed one, pour in 2 cups of full-cream milk.
- Add a pinch of saffron strands to the milk. Saffron will give a wonderful aroma and a rich golden colour to the kheer.
- Place the pan on medium heat and bring the milk to a boil. Stir continuously to avoid sticking to the bottom.
Sweetening the Kheer:
- When the milk starts to boil, add 4 tablespoons of sugar.
- Mix the sugar well into the milk.
Incorporating Almonds and Makhana:
- Add the roasted Makhana and almond slivers back into the milk.
- Let the mixture simmer and continue to cook until the Makhana softens and the milk thickens slightly. This may take around 10–15 minutes.
- Stir occasionally to ensure everything blends perfectly.
Garnishing and Serving:
- Once the kheer reaches the desired consistency, turn off the heat.
- You can serve the kheer either hot, like a comforting bowl of warmth, or you can chill it for a refreshing treat.
- For garnish, top the kheer with some extra roasted almond slivers and chopped roasted Makhana. This adds a lovely crunch and texture to your delightful dessert.
Let the magic of Diwali fill your heart with joy, warmth, and a dash of good health. Happy Diwali!
Cover Image Courtesy: Canva
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