Phool Makhana Kheer

                                                                                                         Serves 6

Phool Makhana/Makhana/Lotus seed/Foxnut                     
Scientific name: Euryale ferox

Phool Makhana

Ingredients:

1. Makhana 60 gm

2. Ghee 4 tbsps

3. Milk 1 ltr

4. Sugar 6 tbsps (or to taste)

5. Cardamom powder 1 tsp

6. Raisin/Kismis 6

7. Almond 8

8. Cashew 8 

9. Kesar/Saffron 1 tsp (optional) 

Roasted Phool Makhana

Method:

Roast Makhana in ghee on medium to low heat till crispy. Make sure they do not turn brown. When cools down take half of it and crush to make a coarse powder. Leave aside.

Roast cashew and almonds in ghee till light brown and crispy. Fry kismis too in little ghee. 

Chop cashew and almond lengthwise and keep aside. 

Heat milk and add both the powdered and the whole roasted makhana. Keep cooking on medium to low heat for about 10 minutes. Break a few makhanas with the spoon while stirring. 

Add raisins, cashew and almond, reserving some for garnishing. Add cardamom powder and saffron (optional).
Add sugar. Stir and cook on low heat for a few more minutes. 

Makhana kheer is ready. Do not thicken it while cooking leave enough milk so that the makhana can soak up more milk and the kheer gets thickened. 

This kheer can be served warm or cold. I like it cold as it gives a rich creamy taste.