Chironji & Makhane Ki Kheer

• 1 cup Makhana/Fox Nut/Lotus Seeds
• 1 1/2 litres Milk
• 2 tsp Ghee
• 1/4 cup Sugar
• 2 Tbsp Sliced Almonds
• 12-15 Raisins
• 1 Tbsp Chironji
• 1/2 tsp Cardamom Powder
• 1/2 inch cinnamon
• 5-6 strands saffron

1. Heat ghee 1 tsp of ghee and roast makhana and roast with while continuous stirring until they becomes light brown and crisp, remove from kadai and set aside to cool
2. Coarsely grind 1/2 cup phool makhana and keep the remaining 1/2 cup makhana as whole.
3. Add milk to a heavy bottom pan and bring it to boil and simmer until it is reduced to about 2/3 for about 8-10 minutes.
4. At this stage add fried makhana and simmer in low flame for about 5-7 mins stirring regularly till the kheer is thick.
5. Add sugar at this time and cook for a couple of minutes.
6. While the kheer is cooking heat the other 1 tsp of ghee and roast all the dry fruits in it till lightly brown.
7. To the kheer add saffron soaked in a little milk and half the roasted dry fruits.
8. Simmer for 3-4 minutes.
9. Serve hot or chilled garnished with the other half of dry fruits.

makhanafox nut, milk, ghee, sugar, almonds, raisins, chironji, cardamom, cinnamon, saffron

Taken from cookpad.com/us/recipes/313123-chironji-makhane-ki-kheer (may not work)