Nariyal Ki Mawa Kheer
30 Min
Intermediate
Indulge in the creamy, luxurious delight of Kheer, a classic Indian dessert that's as rich in tradition as it is in flavor. Perfect for Eid or Diwali or a sweet treat to end your day. Made with our rich and creamy tasting Maggi Coconut Milk and condensed milk, slow-cooked with aromatic spices. Easy to prepare, this decadent dish is a celebration of taste and culture in every spoonful.
Ingredients
8
ingredient_quantity
recipe ingredient
50
g
Maggi Coconut Milk Powder
200
g
Carnation Condensed Milk
40
g
Ghee (clarified butter)
50
g
Lotus Seed
50
g
Roasted Unsalted Cashew Nut
25
g
Blanched almonds
50
g
Raisins
1
pinch
Saffron
10
g
Pine Nut
450
ml
Water
.
Nutrition Value
Carbohydrate
26.9 g
Energy
272 kcal
Fat
16.8 g
Fibre
1 g
Protein
5.3 g
of which: saturates
8.7 g
Sodium
267.9 mg
Information per serving
Instructions
30 Minutes
-
Step1
1 MinIn a large saucepan, mix together the condensed milk and Maggi Coconut Milk Powder and water. Add the saffron strands then set aside. -
Step2
5 MinIn a large frying pan, heat ½tbsp ghee and fry the lotus seeds for a minute before removing from the pan. Once they are cool, crush the seeds and set aside. Heat the remaining ghee and fry all the dried fruits and nuts until golden brown. Tip: Make sure to roast the lotus seeds with ghee until it turns crispy and aromatic. It gives the kheer a rich and nutty flavour that makes it absolutely delicious. -
Step3
5 MinMove the saucepan to the heat, then add the crushed makhana (seeds) and fruit to the milk mixture. Bring to the boil, then simmer until thick and creamy. Add the cardamom powder, mix well and remove from heat. Serve hot or cold. Mawa kheer keeps well in the fridge for two to three days. Make sure the kheer is completely cool before putting it in the fridge. Tip: Stir your kheer mixture occasionally to avoid the milk from sticking to the pan’s bottom and browning. Also, keep a low to medium-low flame to prevent the kheer from burning.
