1 cup Makhana (lotus seeds)
1 liter toned milkMakhana Kheer
4 table-spoon sugar or to taste
1/4 tea spoon cardamom powder (elaichi powder)
5-6 pieces unsalted pistachios (pista)
10-15 strands saffron, crushed, soaked in 1 tsp. warm milk (Kesar) (optional)
5 almonds (Badam)
8-10 pieces raisins (Kishmish)
1 table-spoon ghee
Crush and soak the saffron strands in 1 tea spoon warm milk. Crush almonds and pistachios coarsely or slice them.
Take a small fry pan and heat ghee in it. Put the heat to low and add makhana to it, fry them by stirring makhane continuously for 2-3 mins. or until their colour gets changed and they are crisp
Heat milk, bring it to boil. Put the heat to medium and reduce milk to its half ie. around 500-600 ml.
Add Makhana, sugar, raisins, cardamom, saffron, almonds and pistachios. Stir it well until the sugar grains disappear in milk, simmer for 5 minutes. Then, turn off the heat.
Serve Makhana Kheer hot or let it get cool at room temperature. You can also refrigerate it for an hour and serve it cool.