Makhane ki Kheer

Makhana ; Puffed Lotus seed. Quite similar to Popcorn! the difference being that the seed is popped in this case.
Its rich with calcium and proteins.

Makhanes are considered sacred in various cultures.Laxmi, the Goddess of wealth and prosperity is associated with the lotus seed!. Lotus Seeds are made effectively in Ayurveda to calm the mind and subdue a restless mind. It is said they help open the Anahata(chakra of the heart) and so they are a great benefit the heart.
Its also used in medication to cure stammering and improve the speech.
Its a good memory tonic and improves concentration.



Lotus seeds also benefit the spleen and the kidneys.
The seed is said to be a calmer or cooler(Thampu).
The calming properties to overcome restlessness and insomnia.

And by just roasting them and sprinkling some salt and spice they are a healthy crunchy snack to munch on!




Makhane ki kheer, Makhane wali Sabji are quite famous in the North. But havent come accross it being used in any of the southern menus Ive had. Supposedly this is used in Chinese , Japanese and some other South-east Asian countries in recipes like ; Soup and Pastries like; Moon Cake , Rice Pudding etc..

Its a rajbhog to invoke the Lord with the sacred and auspicious Lotus Seeds during festivals and truly delightful to relish our taste buds with such rich delicacy!

Ingredients:

? Makhane : 1 cup
? Milk : 500 ml
? Sugar or as desired
? Roasted and ground : Almonds and Cashews ? 5-7 tblspn
? Dry fruits : pistachios, Almonds, resins? etc
? Ghee : 1-2 tspn
? Saffron: A pinch or 2.
? For flavor : green cardamom seeds or Nutmeg (powdered)

Method:
? Roast the Makhane; put it in a saucepan along with ghee or dry roast them for a min in the microwave.
? Check if they?ve puffed and got the crunchiness. Care to be taken not to burn them.
? Now in a thick bottomed vessel boil milk and sugar and the ground powder (nuts) and stir well.
? Leave to simmer for about 30 - 45mins; (probably till it reduces to half its creaminess), in the process keep stirring the milk such that it doesn?t stick to bottom and burn.
? Add the Saffron.
? Now add makhane and the crushed nutmeg/cardamom powder and leave for further 10 ? 15mins.
?
? Garnish with the dry nuts and resins?.
? Mmmmmm.?the kheer is ready to be slurped either hot or cold.