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By Nandini Bhushan*
From Vat Savitri to Chhath Puja, and from humble litti chokha to the traditional dal pitha, Bihar is blessed with all the flavour and spirit of pomp and splendor. Eddie Kennyson rightly said, “when opportunity presents itself, don’t be afraid to go after it.” In these columns I shall not only be telling something about my native state Bihar through the window of its festival and food, but shall also offer the recipe so that one can try it oneself.
Bihari cuisine, I believe deserves its long overdue credit, as it is one of the most unexplored and under rated food today despite being full of flavours and among the most palatable cuisines. In today’s world of marketing and flamboyance, we seriously need a makeover of the sumptuous Bihari food to find its rightful niche in the gastronomical world. We need to present our recipe to the global audience, and being a food enthusiast myself, it is my humble attempt to present a traditional Bihari food with an interesting variation.
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Also try: Make yourself Bihari cuisine Part 12: Pitha
Makhana Kheer
Makhana or fox nut is often associated with religious occasions and is considered a pious and fasting food. But on the contrary makhana holds a special place in a Bihari thali since it is produced in large quantities in the state. High on nutritional value, our very own superfood is loaded with goodness of essential nutrients with medicinal value too. A guilt free nut, makhana is used for both savoury as well as dessert recipes. The rich and creamy makhana kheer is a very popular dessert recipe that would definitely leave you spell bound with its alluring flavor and tantalizing taste.
Ingredients
Milk : 1\2 kg
Makhana : 1\2 cup
Sugar : 2 tablespoon
Ghee : 2 tsp
Cinnamon powder : a pinch
Step 1
Roast makhana in ghee until they are crunchy.
Step 2
Remove them and keep half the makhana whole and crush the rest with your hand.
Step 3
In a thick bottom pan boil the milk and simmer it stirring constantly for about 7 to 8 minutes and add the sugar.Next add the makhana and cook it on low medium flame for about fifteen to twenty minutes or until the milk thickens and makhana softens.
Step 4
Lastly add the cinnamon powder and enjoy it hot or chilled.
*Nandini Bhushan is a well-known food blogger
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