Makhane ki Kheer Recipe

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

Prep Time : 0-5 minutes

Cook time : 1-1.30 hour

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Makhane ki Kheer - SK Khazana Recipe

• Puffed lotus sees (makhane) 1 cup + to garnish

• Milk 4 cups

• Ghee 2 tablespoons

• Green cardamom powder 1/2 teaspoon

• Saffron strands a few

• Castor sugar 1/2 cup

Method

Step 1

Heat milk in a deep non-stick pan on medium heat and let it come to a boil. Reduce heat and let the milk simmer, stirring at regular intervals, till it reduces to half its quantity.

Step 2

Put lotus seeds in a grinder jar and grind to a coarse mixture.

Step 3

Heat ghee in a non-stick deep pan, add crushed makhane and sauté on medium heat till it turns crisp.

Step 4

Add sautéed makhane to the reduced milk and mix well. Cook for 5-10 minutes on medium heat, stirring continuously.

Step 5

Add green cardamom powder and saffron strands, mix well and cook stirring continuously and till the mixture thickens further.

Step 6

Add sugar and mix well. Cook for 2-3 minutes on medium heat, stirring continuously. Take it off the heat.

Step 7

Transfer kheer into serving bowls and set aside to cool down. Roast some makhane and garnish the kheer with them. Serve warm or cold
.