Makhana Kheer
by Hetal Kamdar
Ingredients
- 1 cup lotus seeds
- 1 tsp ghee
- 750 ml low-fat milk
- 1 1/2 tbsp sugar
- 1/4 tsp nutmeg
- handful Dry rose petals
- handful sliced almonds
Step 1 of 5
Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.
Step 2 of 5
Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture and keep it aside.
Step 3 of 5
Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
Step 4 of 5
Add cardamom and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.
Step 5 of 5
Serve it chilled garnished with almonds and dry rose petals.
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