Name: Phool Makhane Ki Kheer | Puffed Lotus Seed Kheer recipe by Tikuli Dogra at BetterButter
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Yield: 5
Ingredients: Phool Makhana (Puffed Lotus Seeds) – 1 Cup (Pick only light and nicely puffed ones); Full Fat Milk - 1 L; Fresh Malai - 2-3 tablespoon (beaten); Sugar - 1/4 cup; Mixed Dry Fruits ( Almonds, cashews ) - 1/3 Cup Chopped Combined; Raisins - 1/4 Cup ( soaked in little water); Saffron - Few Strands (soaked in a teaspoon of warm milk); Fresh Green Cardamom Powder - 1/2 Teaspoon; Chironji - 1 tablespoon; Melon Seeds - 1 Teaspoon; Pistachios - 1 tablespoon (optional); Ghee ( Clarified Butter) - 1 tablesspoon; Nutmeg Powder - a pinch

Ingredients Serving: 5

Phool Makhana (Puffed Lotus Seeds) – 1 Cup (Pick only light and nicely puffed ones)
Full Fat Milk - 1 L
Fresh Malai - 2-3 tablespoon (beaten)
Sugar - 1/4 cup
Mixed Dry Fruits ( Almonds, cashews ) - 1/3 Cup Chopped Combined
Raisins - 1/4 Cup ( soaked in little water)
Saffron - Few Strands (soaked in a teaspoon of warm milk)
Fresh Green Cardamom Powder - 1/2 Teaspoon
Chironji - 1 tablespoon
Melon Seeds - 1 Teaspoon
Pistachios - 1 tablespoon (optional)
Ghee ( Clarified Butter) - 1 tablesspoon
Nutmeg Powder - a pinch

Instructions

Pour milk in a heavy bottom deep pan and put it on high flame to boil.
Once the milk boils turn the heat to low and simmer the milk so it begins to reduce on slow heat. Keep stirring now and then to avoid burnt milk sticking to the pan.
Add freshly ground green cardamom seeds powder to it.
Put another heavy bottom saucepan on low heat, add ghee and when it warms up add the puffed lotus seeds or phool makhana.
Fry them till they are pinkish brown and crisp. They shouldn't burn.
Remove from pan and keep aside.
In the same pan roast chironji and melon seeds if using. Once aromatic, remove it in a bowl for later use.
Roughly crush the puffed roasted nuts so that some are powdered and others half broken. Leave some of them whole.
Chop all the dry fruits roughly. You can roast / pan fry them if you like.
Once the milk is reduced to half add the chopped dry fruits and crushed makhanas to it and stir occasionally so the kheer doesn't stick to the pan.
Cook the kheer for another 15-20 minutes till it thickens slightly and the makhanas absorb the rich condensed milk.
I turn off the heat at this point and let the kheer sit for at least 20 minutes so the makhanas soak up as much milk as they can.
Once the sugar is added the soaking process will reduce. This process makes the kheer richer and creamier.
Now stir the kheer and if it is very thick you can add a little more hot milk to it.
Add 2-4 tablespoons of fresh malai and put it back on low heat to simmer.
Add nutmeg powder, saffron, chironji and sugar at this stage.
Sir well and cook for a few more minutes then turn off the stove.
Garnish with more chopped dry fruits and raisins and serve it warm or chilled.

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