Kesar and dryfruit makhan phirni

By Foodism Team

Nov, 5th

806

Servings

2 persons

Cook Time

1 hr

Ingredients

5 - 7

Ingredients

Saffron strand 1/2 teaspoons
Ghee 2 tablespoons
Sugar 1/4 cup
Lotus seed pops (makhana) 2 cup
Powdered green cardamom 1 teaspoons
Full cream milk 1 litres
Mixed dry fruits 1/2 cup

Instructions

Heat Ghee in the pan over the medium flame, Add the makhana (lotus seed pops) and fry till it turns crispy and brown in colour. Transfer it to a bowl and allow it to cool down. When the makhana has cooled down, put it in a ziplock bag and using a rolling pin, crush it into a powder.
Heat Milk in a pan, When the milk starts boiling, add the saffron strands to it and let it cook till the milk is reduced to half. Then, add the makhana powder to the pan and cook till it turns into a consistency, which is slightly thicker than a kheer.
Add cardamom powder and sugar to the mix. Cook for another minute and then turn off the flame. Transfer the Phirni to a serving bowl and let it chill for a while. Garnish with dry fruits and enjoy the delicious and creamy Kesar Makhana Phirni.

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Rajsthani Makki Dhokla

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Rajasthani Makki ka dhokla is a spongy and savoury steamed cake recipe.This healthy dish is a bliss to have on cold days. The dhokla is served as a whole, but you can cut them into pieces.In Rajsthan, it is usually eaten with Urad Dal or Panchmel Dal, Buttermilk,Rajasthani Kadhi.You can also serve it as a snack with Green Chutney or Lahsun Ki Chutney.