Ramadan and Iftar time always brings in reasons to nosh on delicacies. However, frequently consuming fried meals is linked to an increased risk of heart disease. Fried meals encourage the development of arterial plaque because they are high in saturated and trans fat. These recipes are specially curated by Barsha Choudhary at Moj. Let’s begin:
Makhana Kheer Recipe
Ingredients:
Makhana + 1/2 cup cashews
2 tsp ghee
rock salt
1/2 tsp cardamom powder
3 cups milk
Sugar to taste
Dry fruits (cut into pieces)
How to make Makhana Kheer
Place a pan on medium heat and add a small amount of ghee.
Once the ghee has melted, add nuts and cashews to the pan.
Roast the nuts and cashews for a few minutes until they turn slightly brown.
Sprinkle some rock salt on the roasted nuts and cashews, and mix well.
Remove the pan from the heat and let it cool down.
Once cooled, take 3/4th of the roasted nuts and cashews and grind them in a blender.
Add some cardamom powder to the blender, along with makhana and cashews, and blend them all together.
Take another deep pan and add 2 to 3 cups of milk.
Place the pan on medium heat and let the milk come to a boil.
Once the milk has boiled, add sugar to it and mix well.
Add the makhana mixture to the pan and stir well.
Add the remaining roasted nuts and cashews to the pan and mix well.
Stir the mixture continuously until it thickens to the desired consistency.
Once the kheer has thickened, remove the pan from the heat.
Garnish the kheer with chopped dry fruits.
Serve the kheer hot or cold, as per your preference.
Barley Kheer
Ingredients
1 cups Barley (Jau)
Sugar - ½ cup
1 cup Milk - 1 cup
½ teaspoon Cardamom powder
Dry Fruits - Dry fruits (cut into pieces)
How to make Jau Kheer
Step 1:
Take barley and soak it in water a day in advance.
The next day, put the soaked barley and two cups of water in a cooker.
Close the lid of the cooker and let it whistle.
After the pressure is released, take out the cooked barley in a vessel.
Step 2:
Take a vessel and add milk to it.
Place the vessel on medium heat and let the milk come to a boil.
Once the milk boils, add the cooked barley to the milk and mix well.
Cook the mixture for some time.
After some time, add cardamom powder and sugar to the mixture and mix well.
Cook the mixture until it thickens to the desired consistency.
Step 3:
Once the kheer has thickened, turn off the heat.
Add dry fruits to the kheer and mix well.
The barley kheer is now ready to serve.
Note: You can adjust the quantity of sugar and dry fruits as per your preference.
