### TranslatedIngredients: 1 liter Milk,1-1/4 cups Lotus Seeds,1/2 cup Jaggery - powdered,3 tablespoons Badam (Almond) - slivered,2 tablespoons Pistachios - slivered,1 teaspoon Cardamom Powder (Elaichi),2 teaspoons Dried rose petals - for garnish,1 tablespoon Ghee ### PrepTimeInMins: 10 ### CookTimeInMins: 25 ### TotalTimeInMins: 35 ### Servings: 5 ### Cuisine: North Indian Recipes ### Course: Dessert ### Diet: Vegetarian ### TranslatedInstructions: To begin making Phool Makhana Kheer Recipe, we will firstly roast the makhanas.Heat ghee in a heavy bottomed pan, add the makhanas and slow roast it till it turns golden and crisp. Keep it aside.Now, save a hand full of this roasted makhanas and pound the rest roughly using mortar and pestle. Pour milk into a heavy bottomed pan, bring it to a boil on medium heat. Boil the milk for 10 more minutes, till it becomes a little thicker.Now, add the pounded and whole roasted makhana's and mix well. Simmer this mixture for 5 minutes, till it becomes creamy and soft.After 5 minutes, add in the powdered jaggery, cardamom powder, mix well and simmer till the jaggery is melted and well incorporated into the kheer.Switch off the heat, garnish with silvered nuts, dried rose petals and the Phool Makhana Kheer Recipe (Sweetened With Jaggery) is ready to serve.Serve the Phool Makhana Kheer Recipe as a part of the Festive Menu this Diwali and let your guests rejoice in the festive spirits. You can also serve it as a dessert after your everyday meal of Paneer Butter Masala, Kachumber Salad and Tawa Paratha.
