khajoor makhana kheer Recipe

Recipe By Meenakshi Verma

Rich in nutrients. Makhana is an excellent source of several important nutrients and makes a great addition to a healthy, well-rounded diet. ...

0
0 Rating -
Rate
Vegdiet
35minstotal
35m.total
khajoor makhana kheer
plan
Bookmark

ingredients serve

Ingredients for khajoor makhana kheer Recipe

  • 1/4 Kg liter full cream milk
  • 37.50 g bowl Makhane (roasted)
  • 3/4 tbsp coconut Powder
  • 1/2 Tbsp Desi Khand as per taste
  • 3/4 tsp Condensed milk
  • 1/4 tsp tsp rose essence
  • 1/4 g rose leaves for garnish

Directions: Khajoor Makhana Kheer Recipe

  • STEP 1.Cut half of the roasted makhana into thick pieces, add the rest of the makhana, cardamom, some almonds, cashews and grind it coarsely. Add saffron to the milk in the pan and put the dates in a grinder and grind them.
  • STEP 2.Now add ground makhana, date paste, mix and cook while stirring on sim flame till it becomes thick. Add coconut powder, some dry fruits and condensed milk. Cook for 2-3 minutes while stirring, our date makhana kheer is ready, now add rose essence to it and mix.
Nutrition
value
393
calories per serving
17 g Fat15 g Protein45 g Carbs< 1 g FiberOther

Current Totals

  • Fat
    17g
  • Protein
    15g
  • Carbs
    45g
  • Fiber
    0g

MacroNutrients

  • Carbs
    45g
  • Protein
    15g
  • Fiber
    0g

Fats

  • Fat
    17g

Vitamins & Minerals

  • Calcium
    364mg
  • Iron
    2mg
  • Vitamin A
    22mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    < 1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    60mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    6mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    104mg
  • Manganese
    < 1mg
  • Phosphorus
    452mg
  • Selenium
    4mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
show more
Recipe available on Loading... community profile
Recipe By Meenakshi Verma