Makhana kheer 🥰(lotus seeds kheer 🥰)

Name: Makhana kheer 🥰(lotus seeds kheer 🥰)
Total time: 1800 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 1 cup lotus seeds (makhanas); 2 tbsp ghee; 5 cups full-fat milk; 3/4 cup sugar; A few saffron (kesar) strands; 1/2 tsp nutmeg (jaiphal) powder

Jyoti Prakash Assudani @cook_24726422

#JSC
#makhanakheer

Makhane, with their interesting puffed appearance, is a favourite with everybody, right from..
children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also....
lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Here, roasted.....
and powdered makhane is cooked in milk, till the milk reduces to half. The rich aroma of this milk I further enhanced with Intaketing spices like nutmeg and saffron. This theer tastes heavenly when served cold.

#JSC
#makhanakheer

Jyoti Prakash Assudani @cook_24726422

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Ingredients

30 minutes

4 servings

1 cuplotus seeds (makhanas)
2 tbspghee
5 cupsfull-fat milk
3/4 cupsugar
A fewsaffron (kesar) strands
1/2 tspnutmeg (jaiphal) powder

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Steps

30 minutes

1

Heat the ghee in a broad non-stick pan, add the lotus seeds and sauté on a medium flame for 3 to 4 minutes or till they turn crisp.
2

Remove from the flame, allow it to cool, and blend in a mixer to a coarse powder. Keep aside.
3

Boil the milk in a deep non-stick pan, add the sugar, mix well and cook on a high flame for
2 minutes or till the sugar dissolves, while stirring continuously.
4

Reduce the flame to medium, add the coarsely crushed lotus seeds, mix well and cook for 19 minutes or till the milk has reduced to half while stirring and scraping the sides of the pan occasionally.
5

Add the saffron and nutmeg powder, mix well and cook on a medium flame for 1 more minute.
6

Switch off the flame and allow it to cool completely.
Refrigerate for at least 1 hour and serve chilled garnished with pistachios.