Coconut- Phool Makhana Kheer

Name: Coconut- Phool Makhana Kheer
Cuisine: American
Ingredients: 1 litre Milk; 1 cups Lotus Seeds; 1 /2cup coconut powder; 1/2 cup condensed Milk; 2 tablespoons Badam (Almond), slivered; 4 tbsp cheshew, slivered; 1 tbsp Raisin; 1 teaspoon Cardamom Powder; as needed Fresh rose petal, for garnish; 1 tablespoon Ghee

Sunita Maheshwari @cook_12074260

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Sunita Maheshwari @cook_12074260

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Ingredients

1 litreMilk
1 cupsLotus Seeds
1/2cup coconut powder
1/2 cupcondensed Milk
2 tablespoonsBadam (Almond), slivered
4 tbspcheshew, slivered
1 tbspRaisin
1 teaspoonCardamom Powder
as neededFresh rose petal, for garnish
1 tablespoonGhee

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Steps

1

Heat ghee in a heavy bottomed pan.
2

Add the makhanas and slow roast till it turns golden and crisp.
3

Grind roughly and Keep it aside.
4

Pour milk into a heavy bottomed pan.
5

Boil the milk on medium heat for 10 more minutes or till it becomes a little thicker.
6

Add roasted makhana's, covonut powder and mix well.
7

Simmer this mixture for 5 minutes, till it becomes creamy and soft.
8

Add condensed milk, cardamom powder, mix well and simmer.
9

Switch off the heat, garnish with silvered nuts, Raisin, rose petals.
10

Coconut Phool Makhana Kheer is ready to serve.