Makhane ki kheer /Foxnut Seeds Pudding

Makhane ki Kheer is another variety of Indian kheer/Pudding. It is fairly popular and is usually made during fasting as Makhana is considered as an auspicious ingredient in offerings to the Lord during festivals.

Makhana/Foxnut seeds is often called as Lotus seeds. I am not sure whether it is correct as Wiki says that Makhana is from water lily and not  Lotus.  A less known fact is that around 90% of the world's total Makhana production comes from Bihar.[reference]

Ingredients

[For 3 people]

50 gms Makhana /Foxnut Seeds

2 tsp Ghee /Clarified Butter

1 litre milk [ I use toned]

2-4 tbsp Sugar  [  I like my kheer less sweet, had added only 2tbsp]

Kesar/Saffron, few strands

3 cardamom, powdered

1  & 1/2 tbsp charoli/chironji

1 tbsp chopped pistcachios

Pistachios/ Almonds for garnishing

Preparation

1. Heat the ghee in a pan  and saute Makahanas for 4-5 minutes till they are crisp. Keep aside and once it is cool enough, crush them coarsely.
2. Soak saffron strands  in 1 tbsp warm milk
3. Heat milk in a heavy bottomed pan. Add saffron milk and boil the milk on low heat till it reduces to almost half the amount. Keep stirring in between to prevent burning.
4. Add the crushed makhanas and simmer for about 10-15 minutes on low heat. The milk should be thick  and runny, and not dried. You can reduce the simmer time, if you feel that the milk is drying up.
5. Add the charoli/chironji ,sugar,cardamom powder and pistachio and mix well. Keep on heat for 2-3 minutes more.
6. Remove from heat, and garnish with the pistachios, almonds and serve it cooled.