Navratri Special: 5 Different Types of Kheer Recipes You Must Try

Heat a pan and dry roast the makhana until they are crunchy. Set aside.

In the same pan, boil Rufil Milk and add the roasted makhana.

Cook on low heat until the makhana softens.

Add sugar and cardamom powder, and stir well.

Garnish with chopped nuts before serving.

1 cup vermicelli (sevai)

4 cups Rufil Milk

1/2 cup sugar

1/4 cup chopped nuts (pistachios, almonds)

1/4 teaspoon cardamom powder

2 tablespoons ghee

Heat ghee in a pan and roast the vermicelli until golden brown.

Pour in Rufil Milk and bring it to a boil.

Add sugar and cook until the vermicelli is soft.

Stir in cardamom powder and garnish with nuts before serving.

1/2 cup almonds (badam), soaked and blended into a paste

Chopped almonds for garnish

Boil Rufil Milk in a pan.

Once boiling, add the almond paste and stir well.

Add sugar and cardamom powder, and cook for 10 minutes on low heat.

Garnish with chopped almonds before serving.

1 cup grated bottle gourd (lauki)

2 tablespoons chopped nuts (cashews, almonds, or pistachios)

2 tablespoons grated coconut (optional)

1 tablespoon Rufil ghee

A pinch of saffron strands

Heat 1 tablespoon of Rufil ghee in a heavy-bottomed pan.

Boil 4 cups of Rufil Milk in the pan.

Add 1 cup of grated bottle gourd and sauté for 3-4 minutes.

Reduce heat and simmer for 15-20 minutes until thickened, stirring occasionally.

Stir in 1/2 cup of sugar and cook for an additional 5-7 minutes.

Add 1/4 teaspoon of cardamom powder and a pinch of saffron, cooking for another minute.

Mix in 2 tablespoons of chopped nuts and 2 tablespoons of grated coconut (if using).

Serve Lauki Kheer warm or chilled. Enjoy!

1 cup grated fresh coconut

Chopped nuts for garnish

Boil Rufil Milk in a pan and add the grated coconut.

Cook on low heat for 10-15 minutes.

Add sugar and cardamom powder, stirring well.