Makhana Kheer (Foxnut pudding)

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Ingredients:

50 gm makhana (foxnuts or lotus seeds)

500 ml milk

200 ml condensed milk

1/2 tsp cardamom powder

handful of almonds, cashews and raisins

2 tsp ghee

saffron strands (optional)

4-5 unsalted pistachios for garnishing

Method:

Put ghee in a dish. On a low flame, dry roast the makhana stirring continuously until it's crunchy. Takes about 10-12 minutes. Let it cool down, then blend to a coarse powder.

Let the milk boil, reduce the heat, and let it thicken for a while. Stir it a few times. You may add saffron at this stage.

Crush almonds and cashews.

Now add makhana powder, almonds, cashews, raisins, and cardamom powder to the milk and let it cook for about 5 minutes. 

Add condensed milk, stir, cook for a couple more minutes, and switch off the gas. 

The kheer is ready. Garnish with chopped pistachios. It can be eaten warm or kept in the refrigerator and served chilled!