Makahna Kheer /Lotus Seeds (4 Servings)


Makhana (puffed lotus seeds)  50 g (app 2 cups)

Ghee 1 tsp

Milk 1¼ litre

Sugar ¼ cup

Condensed milk  ¼ tin (100 ml)

Almonds 15 to 20 (slivered thin)

Pistachios 10 to 15 (slivered thin)

Saffron  1 pinch


  • Cut makhana into halves and roast them in ghee on a low flame. take less than a handful of roasted makhana and crush and crush them well.
  • Heat milk in wide-bottomed pan and let it reduce in quantity to three-fourths its volume.
  • Add makhana (whole as also crushed) and let it cook for 10 minutes on a low flame.
  • Add sugar and condensed milk and let it cook on a low flame till sugar is completely dissolved and makhana is very soft.
  • Add saffron dissolve in milk and garnish with slivered pistachios and almonds.
  • Serve hot or chilled as desired.

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