1

Begin Makhane Ki Phirni Recipe (Lotus Seed Milk Pudding) by heating the ghee on a skillet and roasting the makhana for about 5 minutes. Once roasted, pulse it in a blender for just a minute till it is reduced to a coarse powder. Set this aside to use later.

2

Next, mix together all the ingredients to be used for flavoring, and lightly crush them with a rolling pin or pulse them just once in a grinder. Set these aside in a bowl as well.

3

In a heavy bottomed pan, pour in the milk and add in the flavoring mixture and sugar, and boil them on low flame for about 10 minutes. Stir continuously to avoid the formation of any lumps.

4

Add in the crushed makhana to the milk mixture and allow the milk simmer on low flame for another 10 minutes, stirring occasionally. Once done, switch off the gas and keep aside to allow the phirni to cool down.

5

Pour the phirni into small serving bowls equally, garnishing it with rose petals and spoonful’s of mixed dry fruit powder

6

Cover each serving bowl with cling film and keep them in the fridge for 2 - 3 hours.

7

Serve Makhane Ki Phirni Recipe (Lotus Seed Milk Pudding) chilled with a snack plate of Methi Corn Dal Vada Recipe, Moong Dal Mini Samosas (Delicious Tea Time Snack) or serve it as a dessert after traditional lunch.

Note:

Since the consistency of this Phirni is a little thick, adjust the thinness by adding a required amount of milk to it. The flavouring mix should be coarse and not very fine. This brings a lovely flavour to the dish.