Makhane Ki Kheer Recipe. Phool Makhane Ki Kheer Recipe. Makhana kheer Recipe. Lotus seeds/fox/gorgon nut Pudding.

In a heavy bottom pan or any non-stick pan take 1tsp of ghee/clarified butter.

Once the ghee starts melting add 100gms of lotus seeds/makhan. Remember to keep your flame low at this point of time.

Stir the makhane.

Keep stirring every few seconds to avoid sticking the bottom.

After 3-4 minutes keep it aside in a separate bowl.

In the same bowl add half liters of milk and let it boil on high flame.Remember not to use the same pan if your bottom isn't clean.

Meanwhile finely crush 4-5 green cardamons.

Once the milk starts to boil add your crushed cardamons.

Mix it well.

Now it's time to add the sugar. Add 2-3 tsp of sugar. Sugar quantity depends on the amount of sweetness you prefer.

Stir again.

It's time to add your fried makhaan/lotus seeds.

Stir on a medium flame.

Also add crushed cashews and almonds or any other nuts of your choice.

Give a good mix. At this time your flame must be on medium heat and keep stirring for 3-4 minutes.

Now, this step is optional. But I insist you to do it to get the creamy texture. Put off your flame and grind a bit. I've used a hand lender but you also use your mixer grinder. But remember not to over grind it as you would loose the pulpiness in the texture required. grinding Once/twice is more than enough.

Again on the medium flame start stirring.

After gring once, it would something as below.

Keep stirring all the time to avoid sticking the bottom.

Once you start noticing the milk reduction rather the consistency looks more like the condensed milk, that's when you are done and ready with super super delicious and yummy Pudding/Kheer.

Garnish with few finely chopped nuts and serve hot/cold both tastes equally yummy.