Puffed Lotus Seeds Kheer – Makhane Ki Kheer



Phool Makhana 12 – 15
Milk 1 1/2 Cups
Sugar 1/2 – 3/4 Cup
Cardamom Powder a pinch
Saffron Threads a Small Pinch
Almonds 3
Pistachios 5
Ghee 1 tsp

Method of preparation:

Soak almonds in little bit of hot water for sometime and peel off the skin.
Slice the pistachios and almonds.
Heat ghee in a pan on medium heat, add phool makhana and fry for around 5 minutes or until they crisp up.
Lightly cool and roughly mash the fried phool makhana.

Heat milk in a heavy sauce pot on medium flame.
Let the milk bubble for 5 – 10 minutes, add mashed phool makhana, cardamom powder, saffron threads, almonds and pistachios.
Let the milk boil for 5 more minutes, stir in sugar and remove from heat.
Stir to let the sugar dissolve completely and add more if necessary.
Serve puffed lotus seeds kheer hot or cold.

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Posted by on Jul 12 2017 Filed under Desserts. You can follow any responses to this entry through the RSS 2.0. You can leave a response or trackback to this entry

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