Description
Creamy, dreamy milk pudding with crunchy puffed lotus seeds. Enjoy warm or cold – its that good!
Ingredients
Units
Scale
- 1/2 cups (118 ml) dried lotus seeds/phool makhana
- 1.5 cups (355 ml) milk
- 1/2 cups (118 ml) condensed milk
- a pinch of cardamom powder
- 1 tbsp warm milk
- 1 tsp ghee
- 1/4 cups (59 ml) chopped nuts, raisins etc
Instructions
- Melt ghee in a pan and add nuts and raisins. Shallow fry until light golden brown and puffed, then remove with the ghee and set aside.
- In the same pan, dry roast lotus seeds until firm and lightly crisp. Set aside.
- Cut the dry roasted lotus seeds in half.
- Add milk and let it thicken and reduce over low-medium heat for 20 minutes, stirring occasionally.
- Add condensed milk and cardamom powder to the thickened milk. Mix well.
- Add the lotus seeds and cook covered for 10 to 15 minutes until softened. Add the ghee-roasted nuts, raisins, and saffron strands. Simmer for 2 minutes.
- Serve.
Notes
- For a richer flavor, use full-fat milk instead of reduced-fat or skim milk.
- If you don’t have ghee, you can substitute with unsalted butter or coconut oil.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 37 minutes
- Category: Dessert
- Method: Simmering
- Cuisine: Indian
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 25
- Sodium: 50
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 5
- Carbohydrates: 30
- Fiber: 2
- Protein: 5
- Cholesterol: 10