Makhana Kheer For Fasting

Ingredients

• 2 cup phool makhana lotus seeds, foxnuts
• 1.5 tablespoon ghee
• 4 cup whole milk
• 10 almond
• 10 cashew
• 2 green cardamom pod
• 2 tablespoon chironji/chiroli
• ½ cup sugar can go up to ⅔ cup adjust to taste
• 10-12 saffron strands

Steps

1. Rinse a heavy-bottomed pan or pot with water. Without wiping, pour milk into it and set on medium heat. Once the milk comes to a boil, set it to simmer. Keep stirring intermittently to make sure that the milk doesnt stick to bottom of the pot. We want the milk to thicken a bit before adding makhana.
2. On other stove, simultaneously we will toast the makhana. Heat little ghee in a pan and add all the makhana. Roast on low heat for 2-3 minutes taking care that they dont brown too much but at the same time are toasty and crispy. Pro Tip:- You could use the same pot for first toasting the makhana and then add milk and make kheer if you wish.
3. To a small blender add about ⅔ cup of the roasted whole makhanas along with cardamom pods and nuts (almond and cashew). Dont add chironji, we are going to use them whole later.
4. Crush makhana and nuts to a fine powder (this powder will help in thickening the kheer).
5. By now the milk would have reduced a little, add the whole makhana along with crushed makhana powder. Also add the chironji (if using).
6. Stir very well and continue to cook for next 10-12 minutes or until the whole makhana are soft. Check this by picking up a makhana and pressing using a spoon, it should be soft and squishy. Note:- Make sure that the makhana is cooked to soft and squishy else it is very unpleasant to eat.
7. Add the sugar (or condensed milk) next and keep cooking for another 5-6 minutes stirring and scraping the sides of the pot.
8. Switch off the stove, mix in the saffron stands. The kheer will continue thicken as it cools down.
9. Serve at room temperature or chilled garnished with extra nuts and few saffron strands.,