Makhana Kheer

Dry puff lotus seed (makhana) – 1 cup

Milk – ½ litre

Condensed milk – 100 ml

Cardamom powder – ½ tsp

Vanilla essence – ¼ tsp

Few chopped nuts like almond, pistachio,cashewnut

Method

Heat about one tbl.sp of ghee in a pan and fry makhana for 2 to 3 mintues on a low flame.

Remove and blend it to a fine paste by adding little milk to it.

In a pan, heat milk, add condensed milk, cardamom powder and vanilla essence and bring it to boil.

When it starts boiling add makhana paste to it, mix well and cook for 2 to 3 minutes.

Remove from fire, garnish with chopped nuts.

Refrigerate before serving. Serve chilled.