Wednesday, July 31, 2013

PHOOL MAKHANI KHEER: GUEST POST BY NUTAN SHENOY-KINI

PHOOL MAKHANI KHEER: GUEST POST BY NUTAN SHENOY-KINI

My friend, Nutan Shenoy-Kini is an immensely talented lady. Apart from her culinary skills which deserve a lot of praise, Nutan is extremely witty and has the knack of getting along beautifully with people of all ages and stages of life!

I was delighted when she accepted my invitation to guest post here. She has chosen to give us her recipe for a dessert "Phool Makhani Kheer." In case you don't know, "makhana" is what lotus seeds are called in Hindi and so "phool makhani kheer" means a "kheer "( a pudding of sorts common in India) made of "puffed lotus seeds."

This yummy dessert, goes well with any Indian Cuisine.

You can check out her recipes in her blog, "Nutan's Kitchen.
You can also catch up on her FB Page of the same name. 



Phool Makhani Kheer.
 

Ingredients:- 
1. 1 Litre Milk. 
2. 1 Tin 395 Nestle Condensed Milk.
3. 125 gms. Phool Makhani.
4. 8-10 Green Cardamoms (Pwd). 
5. Cashew nuts & Almonds ( 8 Each chopped, for garnish). 
6. Ghee 1 tbsp.

Method :-  

1. Boil the milk.
2. Saute the phool makhani in ghee for 4-5 minutes, tossing well. 
3. Add condensed milk to the boiled milk. Boil well, stirring intermittently.
4. Add the phool makhani & cardamom powder, boil well.
5. Garnish with chopped dry fruits. Serve warm. 




Thank you, Nutan.