Makhana ki kheer

Makhana is nothing but puffed lotus seeds or fox nut seeds. It is cultivated the most in the State of Bihar in India because of a climatic reason. I always roast the makhana and keep it in a jar. Makhana is healthier than popcorn, chips and other ready-to-eat snacks.

Ingredients

Measuring cup used,1 cup = 250 ml

• Full cream milk: 1ltr
• Green cardamom: 2 or 3
• Almonds, blanched and sliced: 10 -15
• Cashewnuts sliced: 10 -12
• Sugar: as per taste
• Saffron: a pinch (optional)

Method

• Heat the pan and put a little ghee and fry the makhana.
• Put the milk to boil. When the milk comes to a boil, add makhana and simmer the milk with occasional stirring on a low-to-medium flame.
• After 5 min, add the sugar, cardamom and a pinch of saffron.
• Let the milk simmer for 12-15 min on a low-to-medium flame with occasional stirring.
• If you want, you can let the milk simmer for some more minutes to get a slightly thick consistency. However, keep on stirring often.
• Now add slices of almonds and cashews.
• Your makhana kheer is ready.

Switch off the fire and serve the makhane ki kheer — hot or warm or cold.