Phool Makhana Kheer (Instant Pot & Stovetop)

Ingredients

• 1 ½ cups makhana /foxnut/lotus seed
• 2 cups full fat whole milk (or almond milk)[500 ml]
• 1 tablespoon ghee
• 3 tablespoons almond flour (or 10 almonds powdered)
• 3-4 tablespoons sugar
• ½ teaspoon cardamom powder
• 1 pinch of saffron strands
• ¼ cup almonds and pistachios

Steps

Instant Pot Method:

1. Choose SAUTE and put the ghee in the pot. Once it is hot, add the makhanas (lotus seeds) and roast in the ghee for about 4 minutes or until light golden brown. Keep them from burning, as a burnt smell affects the kheer.
2. Take out ½ cup of the roasted makhana and grind it to a fine powder in a blender.
3. Add the milk, powdered makhana, almond powder, sugar and saffron strands to the Instant Pot, and stir briefly.
4. Shut the lid, choose MANUAL/PRESSURE COOK at Low Pressure, and set 10 minutes. Allow a Natural Pressure Release (NPR).
5. Mix in the cardamom powder and nuts, then cook for 2-3 minutes or until slightly thickened.
6. The kheer is served warm or cold with pistachios and almonds for garnish.

Stovetop Method:

1. Put ghee in a heavy-bottomed pan. When hot, add the makhanas and roast for about 3-4 minutes or until light golden brown, then put them on a plate.
2. Grind ½ cup of the roasted makhana to a fine powder in a blender.
3. Bring 2 cups whole milk to the boil over medium heat in the heavy-bottomed pan.
4. Add the sugar, roasted makhana, ground makhana, almond powder and 1 pinch saffron strands to the pan. Stir thoroughly until the sugar dissolves; leave out the saffron if you do not want to use it.
5. Cook for another 6-8 minutes with occasional stirring, until the kheer is slightly thicker. The milk will start reducing, while the makhanas soften and become smaller.
6. Finish by thoroughly mixing in the cardamom powder and nuts, then serve the makhane ki kheer warm.