Ariso Recipes
Chironji and Lotus Seed Kheer
Last update date: February 24, 2012
Chironji and Lotus Seed Kheer: A creamy and aromatic Indian dessert made with lotus seeds, jaggery, and fragrant spices like cardamom and cinnamon. A delightful sweet treat!
45 minutes.
North Indian
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Ingredients
4
How To Cook?
1
To prepare the chironji and lotus seed kheer, begin by roasting the lotus seeds (makhana) in 1 teaspoon of ghee until they turn crisp and aromatic. heat ghee in a heavy-bottomed pan, add the makhana, and continuously stir until they become light brown and crispy.
2
Once roasted, remove the makhana from the pan and set them aside to cool.
3
Coarsely grind half of the roasted makhana in a mixer grinder and keep it aside.
4
The remaining roasted makhana will be used as a whole in the kheer.
5
In a separate heavy-bottomed pan, boil the milk and condense it until it reduces to about half its original volume. stir occasionally to prevent the milk from sticking to the bottom of the pan.
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