Kheer recipeImage Credit Source: Sreevani_inareallife/ThefoodicServe
The month of Indian culture Sawan is special for religious as well as cultural and also for nature. A different atmosphere is created in this month with rain drops and Bholenath’s confluence. If Shiva devotees will be seen chanting everywhere, then there is a huge crowd in the temples. Monday is even more special to worship Shiva ji. Especially people observe the Monday of Sawan and the most important in worship is enjoyment, without which no ritual is considered complete. Kheer is considered the most special dish in the form of enjoyment of Shiva. The sweetness in the mouth dissolves with kheer. Dry fruits, nuts and nuts are also used in it, so it is also beneficial for health.
Everywhere in Indian homes, you will find recipe to make the same thing differently and many dishes related to it are also created. Similarly, many different types of kheer are also made. Which are completely different in taste. So let’s see for Sawan, two such kheer recipes that you can not only offer to Shiva, but can also eat during the fast.
Sabudana-Coconut Kheer’s ingredients
Sabudana (Sago) half a cup (soaked in a cup of water and for two hours or more time), coconut milk can take 2 cups or full fat plane milk. Fine coconut fine sawdust, jaggery or sugar according to the taste, take half a teaspoon, three to four teaspoons of raisins, almonds, cashews etc. and two teaspoons will be needed.
Sabudana kheer recipe
Wash the soaked sabudana once and then add 1 cup of water to it. Cook it on medium flame for 810 minutes, until the sabudana is transparent. Now add milk to sago on this stage and let it cook on low flame till 3 to 5 minutes till the thickness comes. Then crush sugar or jaggery in it and add coconut sawdust. When the sweet dissolves completely, add cardamom powder to it as well as heat ghee in a small pan and fry dry fruits, nuts like cashews, raisins, almonds till it becomes light golden and mix it in kheer. Your sabudana coconut is ready.
Makhane kheer looks amazing
Ingredients
To make kheer, take three big cups of makhana, one liter full cream milk, sugar 1/2 cup (as per taste), cardamom powder 1/4 teaspoon, desi ghee 2 teaspoons (of the house is of the house), 8-10 almonds, 7-8pastles, 8-10 cashews, 1 teaspoon of raisins, 3-4 saffron threads (optional)
Kheer making recipe
First of all, make the Makhana dry or roast by adding one teaspoon of desi ghee. After this, except a quarter of Makhana, put it in the rest of the grinder and grind it coarsely.
Second step
Put the milk in a heavy bottom vessel to boil and when the milk comes to a boil, reduce the heat, cook for at least 15 to 20 minutes. Now add grinded makhane in it and cook till there is thickness. Now add sugar to it and let it melt. Till then add ghee in another pan and fry the chopped nuts. Now mix these nuts and raisins, the remaining whole makhana in the kheer. Take a spoonful of lukewarm milk and soak saffron threads in it for some time and then add it to kheer. In this way your delicious and aromatic kheer will be ready.