Makhana Aur Sabudana ki Kheer | Lotus Seeds and Sago Milk Pudding | मखना और साबूदाना की खीर



















Lotus Seeds or Makhana are extensively used in northern and eastern part of India in their food. They are also widely used in Chinese Cuisine in manufacturing some medicines.

In India, the most common dish is its use in milk pudding or kheer.
Generally people add it to sweetened and condensed milk and serve with fried dry fruits. I have added soaked sabudana or sago to give it a slight variation.

The recipe below will serve 4 people.

What You Need:

1 Makhana or Lotus Seeds 1 tea cup
2 Tapioca/Sago ¼ cup soaked in half cup water for 30 minutes
3 Jaggery/Sugar/Brown Sugar ½ cup
4 Cashew Nuts 7 to 8
5 Raisins 7 to 8
6 Saffron 3 to 4 strands crushed
7 Cardamom 2
8 Ghee or Clarified Butter 2 tsp
9 Milk 2 and half cups

               
Steps To Make:

Heat 2 tsp ghee in a pan. Fry the Cashew nuts till it is nice and golden. Drain and keep aside.
Follow it up with raisins. Keep it aside too.
Next fry the lotus seeds.
In a non-stick pan, add milk , saffron and cardamom.
Add Sago along with the water in which it was soaked.
Add lotus seeds.
Allow milk to come to a boil.
At this point, add sugar, fried cashew nuts and raisins.
Cook for 2 to 3 minutes more or till you see milk has got the right consistency you want your pudding to be.

Note: Milk need not be reduced like normal rice pudding as tapioca helps to give that nice thick consistency to the milk

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