Makhana kheer

INGREDIENTS

1. 
   
   Soft white Makhanas - quantity depending on qty of kheer ( i used 100gms for 8 cups milk)


2. 
   
   Milk - 4 litres


3. 
   
   Condensed milk - one tin


4. 
   
   Sugar - to taste


5. 
   
   Cardamoms 8 to 10


6. 
   
   Saffron - few strands


7. 
   
   2 cups nuts of your choice (I used badam, pistachios, cashew nuts and kismis)


8. 
   
   Ghee - 2 tbsp

HOW TO MAKE IT...

In a kadhai large enough to take all that milk, I put the ghee. I had shredded the makhanas into smaller pieces with my hand ( very imp. since they bloat on boiling and folks may not like the blatant taste of makhanas in the kheer). These i put in the hot ghee and let redden slightly. Poured in the milk and let boil for a long time. Put in the saffron, powdered cardamom and nuts after about 20 minutes. When the kheer was almost ready, poured in the condensed milk - if u add it earlier, it tends to scorch at the bottom of the pan, wasting the entire contents with that obnoxious burnt milk taste! After the condensed milk has mixed thoroughly, check for the sugar - since c.m. already contains a lot. Add more according to your taste - i mean sugar. Since my qty was so huge, i added two cups more.

Kheer is ready to be served!