Iftar and Ramadan provide many opportunities to indulge in delicious foods. But eating fried food frequently has been linked to a higher risk of heart disease. Because fried foods contain a lot of saturated and trans fat, they promote the growth of arterial plaque. Barsha Choudhary at Moj has carefully selected these recipes. Let’s start:
Makhana Kheer Recipe
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Ingredients:
Makhana + 1/2 cup cashews
2 tsp ghee
rock salt
1/2 tsp cardamom powder
3 cups milk
Sugar to taste
Dry fruits (cut into pieces)
How to make Makhana Kheer
Add a tiny quantity of ghee to a pan and heat it over medium heat.
Nuts and cashews should be added to the pan after the ghee has melted.
For a few minutes, roast the cashews and nuts until they start to become light brown.
Mix thoroughly after adding rock salt to the cashews and roasted nuts.
The pan should be taken off the heat so that it can cool.
After they have cooled, blend in a blender 3/4 of the roasted nuts and cashews.
Makhana, cashews, and some cardamom powder should all be added to a blender and combined.
Make a second deep skillet and add two to three cups of milk.
Turn the heat to medium and let the milk to begin to boil in the pan.
After the milk has boiled, stir in the sugar.
Stir thoroughly before adding the makhana mixture to the pan.
Mix thoroughly before adding the remaining cashews and roasted nuts to the pan.
The mixture should be continuously stirred until it reaches the appropriate consistency.
Remove the pan from the heat once the kheer has thickened.
Add chopped dried fruits to the kheer as a garnish.
Kheer can be served hot or cold depending on your preference.
Barley Kheer
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Ingredients
1 cups Barley (Jau)
Sugar – ½ cup
1 cup Milk – 1 cup
½ teaspoon Cardamom powder
Dry Fruits – Dry fruits (cut into pieces)
How to make Jau Kheer
Step 1:
The day before, soak some barley in water.
Place the soaked barley in a cooker with two cups of water the following day.
The cooker’s lid should be closed, and it should whistle.
Take the cooked barley out of the pressure release container.
Step 2:
Take a container and fill it with milk.
Put the pot on medium heat and wait for the milk to start boiling.
When the milk reaches a rolling boil, stir in the cooked barley.
For a while, cook the mixture.
After some time, thoroughly combine the mixture with the sugar and cardamom powder.
Cook the mixture until the desired consistency is reached.
Step 3:
Turn off the heat once the kheer has thickened.
Mix well after adding the dry fruits to the kheer.
It’s time to serve the barley kheer.
Note: You can modify the sugar and dried fruit amounts to suit your tastes.
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