Lotus Seed Kheer (Makhane ki Kheer) Recipe

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Dried Lotus Seed – 50 gms
Milk – 1 litre
Sugar – 1/2 cup
Almonds – 20, blanched and sliced
Sultanas (kishmish) – 2 tblsp
Green Cardamom – 4, powdered
Saffron Strands – 1/4 tsp, dissolved in 4 tsp hot water
Rosewater – 2 tsp

1. Remove any hard black bits from lotus seeds and cut each into 4 pieces.
2. Toast lightly on a tawa for 2 minutes.
3. Heat milk in a pan over moderate heat.
4. Add lotus seeds and cook, stirring from time to time, till thickened.
5. Remove from heat.
6. Add sugar and stir till it has dissolved.
7. Add almonds, sultanas, cardamom, saffron strands and rosewater.
8. Keep it in the fridge for 60 minutes.
9. Serve chilled.

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