Makhana (lotus seed), white 100 gm
Ghee (clarified butter) 2 tsp
Milk 2 L
Sugar 200 gm
Almond, shredded 4 tbsp
Pistachio, grated 4 tbsp
Raisin 2 tbsp
Saffron, soaked in warm milk 7-8 strand
Cardamom seed, green, powdered 1 tsp
Cut makhana into halves and place in a saucepan along with ghee.
Fry over low heat for about 5 minutes. Cool and grind coarsely.
Add milk and stir well. Leave to simmer for about 40 to 45 min until milk reduces to half and is a creamy consistency.
Keep stirring from time to time so that milk does not stick to the bottom of the pan.
Now add almond, pistachio and raisin, and leave for 10 min more.
Add saffron and cardamom powder.
Serve hot or cold, as desired.