Name: Makhane Di Kheer recipe by Chef (Mrs) Reetu Uday Kugaji at BetterButter
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: Pure ghee- 1/2 tbsp.; Makhane (Lotus seeds Foxnuts)- 1 cup; Milk- 1 litre.; Sugar - 2 ½ tbsp. / to taste.; Green cardamom powder- Äµ th tsp.; Kewda essence- 1 ml.; Milkmaid- 100 ml.; Pistachio nuts blanched and slivered- 10 gms; Almonds blanched and slivered- 10 gms; For the garnishing:; Silver Leaf (Chandi ka varq) - 1 sheet.; Pistachio nuts blanched and slivered- 5 gms; Almonds blanched and slivered- 5 gms; Saffron broiled- 1 gms

ABOUT Makhane Di Kheer RECIPE

A pudding of lotus seeds prepared with sweet thickened milk, flavoured with cardamom powder and kewra sprinkled with lots of nuts and laced with saffron.

Ingredients Serving: 4

Pure ghee- 1/2 tbsp.
Makhane (Lotus seeds Foxnuts)- 1 cup
Milk- 1 litre.
Sugar - 2 ½ tbsp. / to taste.
Green cardamom powder- Äµ th tsp.
Kewda essence- 1 ml.
Milkmaid- 100 ml.
Pistachio nuts blanched and slivered- 10 gms
Almonds blanched and slivered- 10 gms
For the garnishing:
Silver Leaf (Chandi ka varq) - 1 sheet.
Pistachio nuts blanched and slivered- 5 gms
Almonds blanched and slivered- 5 gms
Saffron broiled- 1 gms

Instructions

In a heavy bottom non-stick pan. Add ghee, to this add makhane, saute over a low flame to give it a light golden colour. Remove and keep aside.
In the same pan add milk & bring to a boil. When milk starts to boil add condensed milk simmer for 20 minutes stirring continuously, so that the milk does not burn.
When it thickens a little, add the lotus seeds & cook for 5 minutes on medium heat. Keep stirring occasionally, till the lotus seeds are cooked and milk is reduced. Add sugar and cardamom powder.
Add the slivered pistachio nuts and Almonds. Remove from the flame. Add screwpine flower water (Kewra). Mix well.
For serving: Transfer it to the serving dish. Serve Hot or Cold, as desired. Apply silver leaf (Chandi ka varq) and sprinkle slivered almonds, pistachio nuts and broiled saffron.

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