A creamy, iconic North Indian dessert traditionally prepared during festivals and celebrations. Puffed lotus seeds are gently toasted in clarified butter, then slowly poached in reduced whole milk scented with green cardamom and saffron.
Ingredients
- 50 g puffed makhana lotus seeds
- 750 ml pasteurized whole milk, 3.5% milkfat
- 1 tbsp pure ghee (clarified butter)
- 45 g granulated white cane sugar
- 4 cloves whole green cardamom pods
- 15 g raw unsalted whole almonds
- 15 g raw unsalted shelled pistachios
- 1 pinch saffron threads
Method
- Transfer a spoonful of warm milk to a small cup, add the saffron threads and let steep while preparing the rest of the recipe to release its amber color.
- In a heavy-bottomed pot, melt the ghee over low heat. Finely slice the almonds and pistachios, then toss them into the hot fat and toast for one minute, stirring constantly, until a pleasant aroma of toasted nuts arises. Transfer them immediately to a small bowl to stop the browning.
- Pour the puffed makhana lotus seeds directly into the same warm pot. Toast over low heat for five to six minutes, stirring constantly, until they become very crispy and crumble easily under the pressure of your fingers.
- Place about one third of the toasted seeds on a cutting board or in a mortar, then crush them roughly with the bottom of a glass or a pestle to get rustic pieces. Keep the remaining two thirds whole.
- Split the green cardamom pods, remove the black seeds inside and grind them to a fine powder in a mortar.
- Pour the whole milk into the pot and increase the heat to medium. As soon as it begins to simmer, lower to low heat and let reduce for about ten minutes, constantly scraping the sides and bottom with a wooden spatula to reincorporate the milk skin.
- Stir the coarsely crushed seed powder and the whole puffed makhana lotus seeds into the reduced milk. Let simmer gently for about ten minutes, until the seeds soften and the mixture takes on a syrupy consistency.
- Add the granulated white cane sugar, the golden saffron infusion and the freshly ground green cardamom. Continue to cook gently for four to five minutes to dissolve the sugar and until the mixture generously coats the spatula.
- Turn off the heat, stir in three quarters of the toasted nuts and set the rest aside. Let cool until warm or chill completely in the refrigerator to your liking before serving in bowls, topped with the reserved chopped almonds and pistachios.
Nutrition
Per serving
- Energy
- 247.3 kcal
- Protein
- 9.6 g
- Carbohydrate
- 34.25 g
- Fat
- 8.35 g
- Fibre
- 2.45 g
- Calcium
- 252.88 mg
- Iron
- 1.08 mg
- Magnesium
- 48.53 mg
