How to make Lotus Seed Kheer

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Lotus seeds (मखाने), Milk (दूध)

Cuisine : Hyderabadi

Course : Desserts

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For more recipes related to Lotus Seed Kheer checkout Phool Makhane Ki Kheer. You can also find more Desserts recipes like Biscuit Crumb Pastry Coffee Mousse Canapes Basic Shortcrust Pastry Classic Pound Cake

Lotus Seed Kheer

Lotus Seed Kheer Recipe Card

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Hyderabad’s 400-year-old culinary history, like its culture, is unmatched by any other state in India.  Of all the Muslim cuisines, Hyderabadi is the only one in the sub-continent that can boast of a major vegetarian section. This has much to do with the local influences. Considering that the elite of the erstwhile Hyderabad state came from the north of India and was almost entirely Muslim, this is a little surprising. The nation’s vegetarians, of course, stand to gain by it.
Some of the salient features of Hyderabadi food are the key flavours of coconut, tamarind, peanuts and sesame seeds. The main spice is chilli, which is used in abundance and is the reason for the one word used to describe Hyderabadi cuisine - fiery!
The cuisine draws its flavour from two rich legacies - the Deccan cuisine of Nizams and the spicy Andhra style of food, laced with mustard, garlic and chillies and eaten with doles of chutney and pickle.

Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Sweet

Ingredients for Lotus Seed Kheer Recipe

  • Lotus seeds 100 grams

  • Milk 1 litre

  • Green cardamom powder 1 teaspoon

  • Condensed milk 2 tablespoons

  • Sugar 2/3 cup

  • Almonds, chopped 2 tablespoons

  • Cashewnuts chopped 2 tablespoons

  • Pistachios chopped 2 tablespoons

  • Charoli/chironji 2 tablespoons

  • Raisins chopped 2 tablespoons

Method

Step 1

Dry roast the lotus seeds in a non-stick pan till crisp.

Step 2

Remove from heat and set aside to cool.

Step 3

Grind them coarsely in a grinder and set aside.

Step 4

Boil milk in a deep non-stick pan, add the ground lotus seeds, green cardamom powder and sugar.

Step 5

Mix well and simmer for five to six minutes on low heat, stirring occasionally.

Step 6

Add condensed milk, one tablespoon each almonds, cashewnuts, pistachios, chironji and raisins.

Step 7

Mix well and simmer for ten minutes more.

Step 8

Serve hot or cold garnished with remaining dry fruits.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.