Makhane Di Kheer

(A pudding of fox nuts prepared with sweetened thickened milk, flavored with cardamom powder and screw pine water sprinkled with lots of nuts , edible dried rose petals and laced with saffron)

Preparation Time: 10 minutes

Cooking Time: 25 to 30 minutes

Serves: 4

Ingredients and Quantity

Makhane (Lotus seeds, Foxnuts)- 01 cup

Milk- 01 litre.
Sugar-2 ½ tbsp. / to taste.

Pure ghee- ¼ th tbsp.
Green cardamom powder- ¼ th tsp
Screw pine water (Kewra)-01 ml
Milkmaid- 100 ml.
Pistachio nuts, blanched and slivered-10 gm.
Almonds, blanched and slivered-10gm.

For the garnishing:

Silver Leaf (Chandi ka varq )-Optional-01 sheet.
Pistachio nuts, blanched and slivered-05 gm.
Almonds, blanched and slivered-05gm.
Saffron, broiled- 01 gm.

Rose Petals, edible, dried- ½ tbsp..

Method:

In a heavy bottomed non-stick pan. Add ghee , to this add makhane, sauté over a low flame to give it a light golden colour. Remove and keep aside.
In the same pan add milk and bring to a boil.
When milk starts to boil add condensed milk. When it thickens a little, add the lotus seeds and cook on medium heat.
Keep stirring occasionally, till the lotus seeds are cooked and milk is reduced.
Add sugar and cardamom powder.
Add the slivered pistachio nuts and Almonds.
Remove from the flame.
Add screw pine water (Kewra).
Mix well.

For serving:

Transfer to the serving dish.
Apply silver leaf (Chandi ka varq) Optional and serve garnished with slivered almonds, pistachio nuts ,broiled saffron and edible dried rose petals.

Chef Tips:

1.Do not brown the lotus seeds, as it will hamper the beautiful appearance of the kheer.
2. Keep on stirring the milk , to prevent it from burning.
3. You can first let the milk boil and then thicken on a slow flame.
4. You may add 02 tbsp. of khoya, if condensed milk is not available at home.
5. You may add ½ tbsp. of blanched chironji (Charoli),if desired.
6. You may serve it Hot/ Warm or CHILLED.