Almond Makhana Kesari by @bergnerindia

N/A

8 servings

🌰

220 g

Almonds

🌱

120 ml

Roasted makhana

🥛

480 ml

Milk

🫙

Saffron

🧈

120 ml

Ghee

🍬

90 ml

Sugar

🫙

0.25 tsp

Cardamom powder

  1. Soak

    Soak the almonds overnight and peel them; you can also boil them for 10 minutes to get the peel out.

  2. Grind

    Grind the peeled almonds coarsely with the roasted makhana and 1 cup milk.

  3. Heat

    Heat 1/4 cup ghee in a pan, add the almond makhana mixture and cook for 3-4 minutes on low heat.

  4. Add

    Add in 1/2 cup milk and the 1/2 cup saffron infused milk.

  5. Cook

    Cook until it becomes thick.

  6. Add

    Add the remaining ghee, sugar and cardamom powder, and cook on low heat, stirring continuously, until it leaves ghee from the sides.

  7. Serve

    Pack in banana leaf pockets and serve.

Almond Makhana Kesari by @bergnerindia

N/A

8 servings

🌰

220 g

Almonds

🌱

120 ml

Roasted makhana

🥛

480 ml

Milk

🫙

Saffron

🧈

120 ml

Ghee

🍬

90 ml

Sugar

🫙

0.25 tsp

Cardamom powder

Preparation Steps

  1. Step 1/7

    Soak the almonds overnight and peel them; you can also boil them for 10 minutes to get the peel out.

    🌰Almonds
    🥣Mixing bowl

  2. Step 2/7

    Grind the peeled almonds coarsely with the roasted makhana and 1 cup milk.

    🌰Almonds
    🌱Roasted makhana
    🥛Milk

  3. Step 3/7

    Heat 1/4 cup ghee in a pan, add the almond makhana mixture and cook for 3-4 minutes on low heat.

    🧈Ghee
    🌰Almonds
    🌱Roasted makhana
    🥛Milk
    🥄Spoon

  4. Step 4/7

    Add in 1/2 cup milk and the 1/2 cup saffron infused milk.

    🥛Milk
    🫙Saffron
    🥄Spoon

  5. Step 5/7

    Cook until it becomes thick.

    🥄Spoon

  6. Step 6/7

    Add the remaining ghee, sugar and cardamom powder, and cook on low heat, stirring continuously, until it leaves ghee from the sides.

    🧈Ghee
    🍬Sugar
    🫙Cardamom powder
    🥄Spoon

  7. Step 7/7

    Pack in banana leaf pockets and serve.

    🍃Banana leaf

Composition

Ingredients

Types

Nuts, Seeds, Dairy, Spices, Fats, Sweeteners

Ingredients

Almonds, Roasted makhana, Milk, Saffron, Ghee, Sugar, Cardamom powder

Notes

Almonds (soaked overnight and peeled), Milk (used to grind the almonds and makhana, added after cooking the almond makhana mixture, infused with saffron strands), Saffron (a few strands, infused in milk), Ghee (total, 1/4 cup used for cooking, remainder added later), Sugar (1/4 to 1/2 cup depending on taste)

Allergens

Tree nuts, Milk

Dietetics

Dietary regimen

Egg-Free, soy-free, Low Sodium, Vegetarian, Gluten-Free, Pescatarian

Calories

310 kcal

Macro nutrients

to inform

Nutritional Information

Minerals

to inform

Vitamins

to inform

Preparation

Time Information

Temps

Non spécifié

Difficulty

Level

Medium (2/4)

Steps

7 steps

Equipments

Utensils

Mixing bowl, Pan, Spoon, Banana leaf

Appliances

to inform

Type

Type

Type Of Dish

Dessert

Occasions

Diwali

Origin

Source

Platform

instagram

Original Creator

@bergnerindia

Origin

Cuisine

Indian

Geographic

India, South Asia

Various

Aspect

Texture

Creamy, Coarse, Dense

Flavors

Sweet, Nutty, Saffron, Cardamom, Rich

Other

Price

to inform

Recommended Preservation

to inform

Preservation Infos

to inform