Makhana kheer is what we make when the evening needs to slow down. Toasting the makhana first is the difference between a watery pudding and something silky.

You will need

  • 1 cup jumbo makhana
  • 1 litre full-fat milk
  • 3 tbsp jaggery or sugar
  • 4 green cardamom pods, crushed
  • 1 tbsp ghee
  • A few strands of saffron
  • Chopped pistachios

Method

  1. Toast the makhana in ghee for two minutes, then crush lightly with your hands.
  2. Bring the milk to a boil, then simmer for 15 minutes.
  3. Add the makhana and cardamom. Simmer for another 10 minutes.
  4. Stir in jaggery, saffron and pistachios. Serve warm or chilled.