1. Take 1 medium bowl of Makhaana & roast for few min to make them crispy but not brown. Crush a little & keep aside. You may also soak them in milk for about an hr.
2. Take 2 cups milk in a pan & put to boil. Add about 1/2 can condensed milk to thicken milk faster & also sweaten it. Add 4 crushed green cardamom pd. to the milk & Keep stirring till it begins to boil for 5 min.
3. Add broken makhaanas & stir. Let them swell & absorb milk. You may add some sugar at this time if you have skipped sweetened condensed milk. Adjust sweetness acc. to your likeness. Let milk thicken to form kheer.
4. Add freshly grated coconut (1/2 cup) or from freshly frozen pkt to the boiling mixture. Keep stirring & thicken further. Add some kesar & chopped nuts (almonds, pistachios etc), raisins (optional).Stir in for 2-3 mins till all the nuts mix well and release their flavour.
REMEMBER>>>
This kheer tastes good if eaten chilled, so before serving refrigerate it for sometime or just cool at room temperature.
REMEMBER>>>
This kheer tastes good if eaten chilled, so before serving refrigerate it for sometime or just cool at room temperature.