Puffed lotus seeds slow-cooked in full-fat milk with sugar and cardamom — the elegant fasting-day dessert using Bihar's most prized agricultural product.
Ingredients
1 cup makhana (puffed lotus seeds / fox nuts) — dry-roasted in 1 tsp ghee until very lightly golden
1 litre full-fat milk
1/2 cup sugar
1/4 tsp cardamom powder
A pinch of saffron soaked in 2 tbsp warm milk
2 tbsp cashews — fried in 1 tsp ghee
Method
Dry-roast makhana in 1 tsp ghee on medium for 3 to 4 minutes until very lightly golden and fragrant.
Cool. Coarsely crush about half — leave the rest whole for texture contrast.
Bring 1 litre full-fat milk to a boil in a heavy pot.
Add all the makhana (crushed and whole).
Reduce to medium-low. Cook uncovered stirring every 5 minutes for 20 to 25 minutes until the makhana has softened completely, the crushed pieces have dissolved into the milk creating a slight thickness, and the whole pieces are soft and creamy.
Add sugar, cardamom and saffron milk. Stir.
Simmer 5 more minutes.
Garnish with fried cashews. Serve warm or chilled.