Phool Makhana (Lotus Seeds) Kheer

# of servings:  6-8
Preparation Time:  None	Cook Time:  35 mins

Phool makhana, Lotus seeds, Fox nuts - call it by any name, it is rich in nutrition!!  Abundant with protein, it is gluten-free and loaded with various B vitamins, calcium and other minerals.  This versatile, wholesome food makes a very delicious kheer in no time.  

Ingredients:

• Phool Makhana - 2 cups
• Ghee (or) oil (if vegan) - 2 tbsp
• Milk (or) Vegan milk - 0.5 gallon
• Vanilla custard powder - 2 tsp
• Sugar - 0.75 cup 
• Saffron strands - 3 pinches (optional)
• Cashews - 1 fistful
• Silted almonds - 2 tbsp
• Raisins - 1 fistful
• Cardamom - 3 pods
• Cloves - 4 pods
• Mace flower - 0.25 tsp (optional) 

Method:

• In a pressure cooker vessel (pot-in-pot method), bring the milk to boil ('Steam' mode for 'Zero' mins in IP) and set aside
• To 0.25 cup of milk, add saffron and set aside to soak and release color
• In another cup, mix custard powder in 0.25 cup of cold milk without any lumps and set aside
• In the thick-bottom vessel, heat the ghee ('Saute' mode in IP)
• When ghee is hot, add the cashews and roast till they start turning brown
• Add silted almonds and roast for a minute
• Add the raisins and saute till they start looking plump
• Scoop them out and set them aside
• In the same ghee, add the phool makhana and roast till they start turning brown and crispy
• To it, add the boiled milk and saffron milk 
• Bring to boil again ('Soup' mode in IP)
• Simmer (reduce temperature) and let it cook for 15 mins. 
• After the phool makhana has cooked, slowly add the custard powder and milk mixture to it, along with stirring 
• Make sure no lumps are formed and stir for a couple more minutes till it comes to boil
• Add the sugar and bring to boil after sugar dissolves
• Powder the cardamom, cloves and mace together
• Add this powder to the vessel and stir well so the powder mixes evenly
• Garnish with the roasted cashews, almonds and raisins
• Serve hot or chilled, as preferred
• This dessert thickens over time.  If needed, add more milk later 

Tips and Tricks:

• Bringing milk to boil in the pressure cooker makes it faster and cuts the time in watching over
• Custard powder should be used just enough to thicken the milk and add some texture.  Avoid using too much powder
• Saffron and custard powder give the kheer its beautiful color
• The cloves, cardamom and mace give it a gourmet feel and flavour, eliminating the need to buy ready-made packages
• Adding the garnish (cashew, almonds and raisins) at the end keeps their crunch better

Pictures: 

Final Outcome: