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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 429.9
  • Total Fat: 20.2 g
  • Cholesterol: 43.8 mg
  • Sodium: 193.1 mg
  • Total Carbs: 46.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 16.6 g

View full nutritional breakdown of Makhaaney ki Kheer(Lotus Seed Custard) calories by ingredient
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Makhaaney ki Kheer(Lotus Seed Custard)

Submitted by: KOMAL53

Introduction

This Kheer is eaten during those Fasts where Salt is not touched for 24 hours.This thick creamy Custard is delicious and very popular even as a Dessert on any day.Garnished with slivered Almonds and Pistachioes this just melts in the mouth. This Kheer is eaten during those Fasts where Salt is not touched for 24 hours.This thick creamy Custard is delicious and very popular even as a Dessert on any day.Garnished with slivered Almonds and Pistachioes this just melts in the mouth.
Number of Servings: 6

Ingredients

    100gms.Puffed Lotus Seeds
    200gms.Evaporated Milk
    750gms.Plain Whole Milk
    100gms Cane Sugar
    25gms.Unsalted Butter
    25gms.Slivered Almonds
    25gms.slivered Pistachioes
    0.5tsp.Cardamom Powder
    0.25tsp.Nutmeg Powder
    0.5tsp.Saffron Threads

Directions

Clean the popped Lotus Seeds and smear these with the Butter.Toast these in a non-stick wok for 5-6 minutes till evenly browned.You can toast these in the Microwave too if desired for 2-3 minutes.Cool and powder.Soak Saffron Threads in a tbsp.of Milk.
METHOD
Boil the Milk and lower flame.Remove from flame and cool.Mix in the Evaporated Milk,powdered Lotus Seeds,Sugar,Cardamom -Nutmeg Powders and Saffron.Stir to blend into a lump free Custard.Simmer on low flame till creamy and thick.If needed add a little more plain Milk to thin this Custard.This should be of a slightly pouring thickish consistency.
Pour into individual bowls and cool.Garnish with slivered Almonds and Pistachioes and serve chilled.

Number of Servings: 6

Recipe submitted by SparkPeople user KOMAL53.






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Member Ratings For This Recipe

  • This is a very simple and easy to follow recipe. I tried it out recently and it was just yummy.................. - 8/30/09

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