ANNUCHEF

Ingredients:

Milk – ½ litre
Lotus seeds – 100 grams
Sugar – 100 grams
Almonds (chopped) – 10 Nos.
Pistachios (chopped) – 10 Nos.
Cashew Nuts – 20 Nos.
Raisins – 10 Nos.
Saffron – 1 pinch
Cardamom Powder – 1 teaspoon
Ghee – 4 teaspoons

Procedure:

1) In a pan heat two teaspoons of Ghee.
2) Add Cashew Nuts and fry for 2 minutes.
3) Add Raisins and fry.
4) Once it turns golden brown remove from the pan and transfer it into a bowl.
5) In the same pan add remaining Ghee and roast Makhanas in low flame for 5 minutes.
6) Take ¾ of Lotus Seeds ½ of Cashews and add it to a mixie jar and grind it into a fine powder.
7) Boil half litre of Milk.
8) Once it is boiled add Sugar and mix well.
9) Simmer for 5 minutes.
10) Add grinded Makhana and Cashew Nut Powder and mix well.
11) Add Saffron mixed with 2 teaspoons of Milk and soak for 10 minutes.
12) Add Saffron and Cardamom Powder and mix well.
13) Add ¼ of remaining Makhana and mix and simmer for 15 minutes.
14) Stir often.
15) Switch off the flame once the Kheer thickens.
16) Transfer it into a serving bowl.
17) Garnish with fried Cashews, Almonds, Raisins and Pistachios.
18) Makhana Ki Kheer is ready to serve.

MAKHANA KI KHEER