Phool Makhni Kheer - Vidya Pai
Ingredients
•Puffed lotus seeds (makhanas) 1 cup
•Milk 1/2 litre
•Pure ghee 2 tablespoons
•Khoya/mawa 3 tablespoons
•Green cardamom powder 1/4 teaspoon
•Almonds,chopped 1 tablespoon
•Pistachios,chopped 1 tablespoon
Method
Heat ghee in a non-stick pan. Pour the milk into a deep non-stick pan and let it come to a boil. Add the makhane to the first pan and sauté lightly. Take it off the heat. Add khoya and powdered sugar to the milk and let it boil on low heat. Add the makhane and mix lightly. Add green cardamom powder, almonds and pistachios. Mix well and take it off the heat. Let it cool to room temperature and then keep in the refrigerator to chill. Serve chilled.
Ingredients
•Puffed lotus seeds (makhanas) 1 cup
•Milk 1/2 litre
•Pure ghee 2 tablespoons
•Khoya/mawa 3 tablespoons
•Green cardamom powder 1/4 teaspoon
•Almonds,chopped 1 tablespoon
•Pistachios,chopped 1 tablespoon
Method
Heat ghee in a non-stick pan. Pour the milk into a deep non-stick pan and let it come to a boil. Add the makhane to the first pan and sauté lightly. Take it off the heat. Add khoya and powdered sugar to the milk and let it boil on low heat. Add the makhane and mix lightly. Add green cardamom powder, almonds and pistachios. Mix well and take it off the heat. Let it cool to room temperature and then keep in the refrigerator to chill. Serve chilled.
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