Being a punjabi and a food lover, desserts are the most important part of our meal and makes it complete. I always wonder how I can make desserts healthy and full of nutritions being a fitness freak as well. Specially, when your husband has a huge sweet tooth, you really need to come up with recipes which do not take a toll on your health. This Dates Makhana Kheer is an absolutely amazing LCHF (Low Carb High Fat) dessert which is perfect to satisfy your sweet tooth cravings. This kheer recipe does not use normal sugar or jaggery but dates to give the unique flavor and that subtle perfect sweetness to any dessert. Besides taste, dates are full of health benefits and you should include these in your regular diet. Also, makhana seeds have good fat.
Let’s get ready for melting in mouth Dates Makhana Kheer.
PREPARATION TIME: 20 mins COOKING TIME: 45 – 50 mins
- Full fat milk- 1 litre
- Dates – 75 gms (You can use more as per the sweetness you want)
- Makhana (Lotus Seeds) – 2 cups
- Mixed nuts – 1/4 cup (Cashew, raisins, pinenuts) All the nuts are optional and if not available, don’t use them in your recipe. They are added just for extra flavor and crunch to the kheer.
- Soaked and peeled almonds – 1/4 cup chopped
- Pista – 1/4 cup chopped
- Cardamom powder – 1 teaspoon
- Saffron strands – 10 – 12 (optional)
Method to Cook:
First, soak the dates (remove the seeds) and saffron strands in a small cup of warm milk.
Meanwhile, you can roast the makhana seeds in kadai in a small teaspoon of ghee. In the same kadai with ghee, roast the cashew, raisins and pinenuts (chilgoza). Keep half of the makhana seeds aside and blend the other half in a mixer to make a fine powder.
Now take another wok or kadai and put the milk in it. First let it boil on high flame. After the one boil, keep the flame simmer and let it heat slowly so that it reduces a bit and becomes thick. Keep using a spatula and stir it so that it doesn’t stick to the utensil. In between add the powdered makhana and all the nuts including chopped almonds and pista. Just leave a teaspoon of pista behind so that you can use it later for garnishing. Also add cardamom powder at this point.
Now you can make a paste out of soaked dates in a blender. Add this paste to the kadai.
Mix it well with the other nuts in the kadai. Let the kheer cook for another 15-20 minutes so that it becomes thicker and gets the beautiful golden color of dates and saffron.
You can serve as it is or keep it in a refrigerator for an hour to chill. Serve your kheer in bowls with a garnish of pista nuts.