Name: Pistachio and Makhana kheer recipe by Bobby Kochar at BetterButter
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 8
Ingredients: 2 litres full cream milk; 2 Tbsp. Ghee (Clarified butter); 150 gms. Makhane; 200 gms. Brown sugar; 1/2 tsp. Cardamom powder; 1/2 tsp. Saffron strands; 1/2 Cup Soaked and Slivered Pistachios 1/4 Cup Soaked and peeled, slivered Almonds

ABOUT Pistachio and Makhana kheer RECIPE

Makhane or Lotus Seeds or Foxnuts-Eat them raw or Roasted or Ground; just eat them. Snack on them; give it a spicy touch or turn it into something sweet; just avail the benefits. It is not only low in fats but are highly nutritious too. They are a rich source of fibre, protein, calcium, iron and zinc.

Ingredients Serving: 8

2 litres full cream milk
2 Tbsp. Ghee (Clarified butter)
150 gms. Makhane
200 gms. Brown sugar
1/2 tsp. Cardamom powder
1/2 tsp. Saffron strands
1/2 Cup Soaked and Slivered Pistachios 1/4 Cup Soaked and peeled, slivered Almonds

Instructions

Heat ghee in a thick bottom vessel and roast Makhane in it till its slightly brown.
Cool them and grind them to a coarse powder.
Boil milk.
Take 2 Tbsp. milk out of it and add saffron strands. Keep it aside.
Add Makhane to boiled milk and boil it once more.
Simmer it till it reduces to half.
Add cardamom powder and sugar and cook for 5 minutes on low flame.
Add saffron milk, pistachios and almonds.
Mix it properly and remove from flame. .
Cool it and refrigerate.
Serve chilled, garnished with slivered almonds and pistachios

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