Mawa Kheer
Indulge in the creamy, luxurious delight of Mawa Kheer, a classic Indian dessert that's as rich in tradition as it is in flavor. Perfect for Diwali or a sweet treat to end your day, this exquisite dish combines the aromatic allure of cardamom with the nutty richness of mawa and the silky texture of slow-cooked milk. Easy to prepare yet immensely satisfying, Mawa Kheer is a celebration of taste and culture in every spoonful
Semi-skimmed milk
Saffron strands
Ghee
Lotus seeds (makhana)
Cashew nuts, chopped
Blanched almonds, chopped
Raisins
Pine nuts
Cardamom powder
Step 1 of 3
In a large saucepan, mix together the condensed milk and fresh milk. Add the saffron strands then set aside.
Step 2 of 3
In a large frying pan, heat ½ tbsp ghee and fry the lotus seeds for a minute before removing from the pan. Once they are cool, crush the seeds and set aside. Heat the remaining ghee and fry all the dried fruits and nuts until golden brown.
Make sure to roast the lotus seeds with ghee until it turns crispy and aromatic. It gives the kheer a rich and nutty flavour that makes it absolutely delicious.
Step 3 of 3
Move the saucepan to the heat, then add the crushed makhana (seeds) and fruit to the condensed milk mixture. Bring to the boil, then simmer until thick and creamy. Add the cardamom powder, mix well and remove from heat. Serve hot or cold. Mawa kheer keeps well in the fridge for two to three days. Make sure the kheer is completely cool before putting it in the fridge.
Stir your kheer mixture occasionally to avoid the milk from sticking to the pan’s bottom and browning. Also, keep a low to medium-low flame to prevent the kheer from burning.
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Mawa Kheer
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PREP 15 mins
COOK: 15 mins
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Quite Easy
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SERVES: 8
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Ingredients
Semi-skimmed milk
450mlSaffron strands
3Ghee
40gLotus seeds (makhana)
50gCashew nuts, chopped
50gBlanched almonds, chopped
25gRaisins
50gPine nuts
10gCardamom powder
1 tsp -
Method
Step 1 of 3
In a large saucepan, mix together the condensed milk and fresh milk. Add the saffron strands then set aside.
Step 2 of 3
In a large frying pan, heat ½ tbsp ghee and fry the lotus seeds for a minute before removing from the pan. Once they are cool, crush the seeds and set aside. Heat the remaining ghee and fry all the dried fruits and nuts until golden brown.
Make sure to roast the lotus seeds with ghee until it turns crispy and aromatic. It gives the kheer a rich and nutty flavour that makes it absolutely delicious.
Step 3 of 3
Move the saucepan to the heat, then add the crushed makhana (seeds) and fruit to the condensed milk mixture. Bring to the boil, then simmer until thick and creamy. Add the cardamom powder, mix well and remove from heat. Serve hot or cold. Mawa kheer keeps well in the fridge for two to three days. Make sure the kheer is completely cool before putting it in the fridge.
Stir your kheer mixture occasionally to avoid the milk from sticking to the pan’s bottom and browning. Also, keep a low to medium-low flame to prevent the kheer from burning.