Mango Foxnut Pudding / Mango Makhana Kheer
.. a creamy, delicious, nutrient dense dessert that can easily go vegan with a couple of swaps. The Mango Foxnut Pudding / Mango Makhana Kheer is quick to cook and is very creamy without the use of cream. The richness comes from the blend of roasted foxnuts and nuts, and a small portion is very filling and satisfying.
Equipment
- Dry & Wet grinder
- Sieve
- small bowl
- saucepan
- Spoon / Whisk
- Large bowl
- Serving glasses
Ingredients
- 190 g sweetened condensed milk 1/2 tin
- 240 ml milk 1 cup
- 1 tbsp clarified butter / ghee
- 15 g makhana/foxnuts 1 cup
- 50 g mixed nuts - pistachios, cashews & almonds 1/4 cup
- 1 ripe kesar mango
- Generous pinch of saffron
- Diced mangoes, pistachio slivers, seasonal berries to garnish
Instructions
- Grind the mango in a small blender and strain. Transfer to a small bowl, stir in the saffron and leave in the fridge until required. This gives time for the saffron flavour to mature, and for the colour to deepen.
- In a frying pan, heat 1 tbsp ghee and roast the makhana, pistachios, cashew nuts and almonds over low heat for 4-5 minutes, until light brown and fragrant. Cool completely and grind the foxnuts first, then add in the nuts. Grind in small bursts else the nuts will release their oil. Don't worry if a few bits are left slightly bigger, they add nice texture. Reserve in a small bowl.
- In a saucepan, whisk the condensed milk and milk with the ground makhana-nut mix well. Bring the mixture to a rolling boil over low-medium heat, stirring constantly so lumps don't form. Use a small whisk if desired while stirring for 4-5 minutes until the kheer begins to thicken like a thick custard.
- Take off heat, cool to room temperature stirring on and off. Stir in the mango saffron mixture. Adjust the consistency and sweetness if required. The kheer will thicken as it chills.
- Ladle into dessert bowls/serving dish, cover and refrigerate for a few hours. I added fresh diced mango at the base of the dessert bowl first. See notes.
- Garnish with freshly diced mangoes, slivered pistachio, phalsas, rose petals.
Notes
- The makhana nut mix can be made and stored in an airtight jar in advance. Making a double portion is always handy since then the kheer just needs 5-7 minutes to make.
- Stirring the mixture gently while cooking makes for a creamy kheer, also ensuring there are no lumps.
- The kheer thickens while cooling because of the makhana-nut mix.
- The kheer can be served warm or cold.
- I added a layer of diced firm, ripe mango at the base for added texture and freshness.
- Since the kheer uses fresh mango puree, it's best consumed within 3 days. Keep refrigerated.
- To make this vegan, use vegan condensed milk, plant milk and coconut oil.