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DISH NAME : MAKHANE KI KHEER (LOTUS SEED DESSERT)

  • Origin : INDIA
  • Category : DESSERTS
Preparation Time : 40 minutes
Cooking Time : 20 minutes
Chilling Time : 45 minutes
  • PRINT

Description

1) Makhana or lotus seeds are black in colour. It is sold after dry roasting in sand. Then it will pop up like popcorn & will also change colour to white. It does not have much flavour of its own.
2) Makhana is available in some supermarkets in town.
3) Makhana is calcium rich.

Note

1)You can substitute milk with coconut milk. Then use 500 ml. second extract coconut milk to cook makhana. Add 100 ml. of 1st extract coconut milk just before removing from fire.
2)To deskin Almonds & Pistas, boil water, take off fire.Add Almonds & Pistas (without kernels) to the water. After a few minutes, Almonds will shrivel. Then take out of water & peel of skin.Cut into slivers.
3) Add sugar only after fully cooking the seeds.

  Servings 
Quantity Name
MAKHANE KI KHEER
2  Tbsp.Ghee
40  Gm.sLotus seeds
600  Ml.Milk
6  Tbsp.Sugar
0.25  Tsp.Cardamom powder
1  Tsp.Warm milk
5  StandsSaffron strands
FOR GARNISHING
2  Tsp.Ghee
6  No.sAlmonds
6  No.sPista

Method

1) Heat ghee and saute lotus seeds till it lightly changes colour.
2) Lightly crush 1/4 of the seeds to form powder.
3)Boil milk and reduce till its almost half. Now add lotus seeds to milk and let it cook well. It will shrink little after cooking.
4) After lotus seeds are cooked well, add sugar and continue cooking for about 5-7 minutes.
5) Add the crushed seeds and simmer for another 5 minutes. Add cardamom powder and remove from fire. The kheer would be thick by now. (It will turn more thick after cooling). I
6) In warm milk, add saffron strands and add to kheer.
For garnishing:-
Heat ghee and add blanched and slivered almonds and pista & fry lightly.Add to kheer.

Garnish with nuts. Keep in the fridge to chill.

Serving Suggestions

Serve chilled.