How to make Makhanewali Kadhi - A kadhi made up of Lotus seeds and water chestnut flour

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus seeds (मखाने), Yogurt (दही)

Cuisine : Indian

Course : Dals and Kadhis

Makhanewali Kadhi Recipe Card

Makhanewali Kadhi

History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines.  The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions. 
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.    

You can also find more Dals and Kadhis recipes like Dal Makhni, Kachche Aam ki Kadhi, Dal Gosht, Jeerya Miryachi Kadhi.

Prep Time : 11-15 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Makhanewali Kadhi Recipe

  • Lotus seeds 1/2 cup

  • Yogurt 2 cups

  • Water chestnut flour (shingare ka atta) 2-3 tablespoons

  • Ghee 4 tablespoons

  • Green chillies 2

  • Curry leaves 6-7

  • Cumin seeds 1 teaspoon

  • Cloves 2 cloves

  • Cinnamon 1 inch stick

  • Sugar 1 tablespoon

  • Salt to taste


Step 1

Heat sufficient quantity of ghee in a kadai and deep fry lotus seeds till crisp. Drain onto an absorbent paper. Combine yogurt and water chestnut flour. Add four cups of water and blend till smooth. Remove stems, wash and slit green chillies.

Step 2

Wash curry leaves and pat them dry. Heat one tablespoon of ghee in a thick-bottomed vessel, add green chillies, curry leaves cumin seeds, cloves and cinnamon and sauté till a nice aroma is given out. Add the blended yogurt mixture and bring to a boil. Reduce heat, add sugar and salt and allow to simmer for ten to fifteen minutes till kadhi is thick.

Step 3

Add the fried makhanas and continue to simmer for another two minutes. Serve hot.