Description
One can have this kheer cold on those dreaded summer days and hot in chilly wintertime. Either ways, you would not stop with just one serving.
Ingredients
Scale
- 1/2 cup dried lotus seeds/phool makhana
- 1.5 cups of milk
- 1/2 cup condensed milk or use sugar. (adjust the amount on how much sweetness you want)
- a pinch of cardamom powder
- few strands of saffron soaked in a tbsp of warm milk for few minutes
- 1 tsp ghee
- 1/4 cup (or more) in total chopped nuts, raisins etc
Instructions
- In a pan, melt ghee and add nuts + raisins. Shallow fry until they are light golden brown and puffed up. Remove along with left over ghee and set them aside.
- In the same pan, dry roast lotus seeds until they turn firm and lightly crisp. Set aside.
- Cut the dry roasted phool makhana into halves.
- Add milk and on low-medium heat let it thicken & reduce for 20 minutes. Keep stirring occasionally.
- To the thickened milk, add condensed milk and cardamom powder. Mix well until everything blends well.
- Finally add the phool makhana and cook covered for 10 to 15 mins until they soften a bit. Add ghee roasted nuts & raisins & soaked saffrom stands. Let it simmer for 2 minutes.
- Serve.
- Prep Time: 20 mins
- Cook Time: 35 mins
- Category: Dessert