Mithila Phool Makhana Kheer
A rich and creamy traditional Mithila dessert made by simmering puffed lotus seeds in full-fat milk, infused with aromatic cardamom and garnished with crunchy nuts. This comforting sweet treat is a festive favorite that melts in your mouth.
40min
Total Time
4
Servings
Bihari (Mithila)
Cuisine
Recipe
1
Heat ghee in a heavy-bottomed pan on medium-low heat and roast the makhana until they turn crisp and easily crushable.
2
Transfer half of the roasted makhana to a plate and coarsely crush the remaining half using your hands or a rolling pin.
3
In the same pan, bring the full-fat milk to a boil, then reduce the heat to a simmer and let it thicken slightly by stirring occasionally.
4
Add the whole and crushed roasted makhana into the simmering milk and mix well.
5
Cook the mixture on low heat for about 15 to 20 minutes until the makhana softens and the milk becomes rich and creamy.
6
Stir in the sugar, cardamom powder, saffron strands, and half of the chopped dry fruits, cooking for another 3 to 4 minutes until the sugar dissolves completely.
7
Remove from heat and garnish with the remaining almonds, cashews, and raisins. Serve warm or chilled according to preference.
Ingredients
2 cups Phool Makhana (puffed lotus seeds)
1 liter full-fat cow's milk
4 tablespoons sugar or to taste
1 tablespoon ghee
1/2 teaspoon green cardamom powder
1 tablespoon chopped almonds
1 tablespoon chopped cashews
1 tablespoon golden raisins
A few strands of saffron
*This AI-generated recipe may contain inaccuracies.