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সহজেই বানিয়ে ফেলুন সেমাই মাখনা ক্ষীর | SHEMAI MAKHANA KHEER RECIPE | RANNAR NATUN RASAYON #kheer #rannarnatunrasayon #recipe #viral #food #indianfood #indianfood #indiancuisine #bengalicuisine #bengalifood #bengalirecipe #dessert #indiandessert #shemairecipe #sheerkhurma #seviyanrecipe






🍮 Semai Makhana Kheer Recipe
Ingredients:

Makhana (foxnuts) – 25 gm

Semai (vermicelli) – 100 gm

Full cream milk – 2 litre

Ghee – 5 tbsp

Sugar – 200 gm (as per taste)

Cardamom powder – ½ tsp

Dry fruits (cashew, almonds, raisins, pistachios) – 2–3 tbsp

Saffron strands – few (optional)

Rose water/kewra essence – 2–3 drops (optional)

Method:

Roast makhana:

Heat 2 tbsp ghee in a pan.

Roast makhana on low flame till crisp.

Crush half of them lightly for a creamy texture.

Roast semai:

In the same pan, add 2 tbsp ghee and roast semai till golden and aromatic.


Roast Cashew :

In a small pan heat ghee ...then add Cashew ...roast till light brown.


Boil milk

In a heavy pan, boil 2 litre milk.

Let it simmer for 8–10 minutes till slightly thick. Stir in between.

Add makhana & semai

First add roasted semai , cook 2 minutes.

Then add roasted Makhana stir well.

Simmer until both soften and kheer thickens.

Sweeten & flavor

Add sugar

Add fried dry fruits and simmer 2–3 minutes.

Add Cashew nuts ( Fried in a ghee )

Finish & serve

Switch off flame. Add cardamom powder, saffron (if using). Mix well.

rose/kewra water if desired.

Serve chilled.


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