Royal Mithila Makhana Kheer (Rich Lotus Seed Pudding)
A fragrant, creamy traditional Mithila dessert simmered with crushed roasted makhana, saffron strands, green cardamom, and toasted nuts.
Ingredients
Main Pudding Base
- 2 cups (approx. 50g) Plain Roasted Makhana or Grade AAA Phool Makhana
- 1 Litre Full Cream Milk (or Almond Milk for vegan alternative)
- 1 tablespoon Pure A2 Cow Ghee
- 4 tablespoons Raw Cane Sugar (or Dhaga Mishri / Jaggery powder to taste)
Aromatics & Dry Fruits
- 10-12 strands Pure Kashmiri Saffron (soaked in 2 tbsp warm milk)
- 1/2 teaspoon Freshly Ground Green Cardamom (Chhoti Elaichi) Powder
- 12 California Almonds (thinly slivered)
- 12 Green Pistachios (chopped)
- 1 tablespoon Golden Raisins (Kishmish)
Step-by-Step Instructions
Roast and Coarsely Crush Makhana
Heat 1 tbsp ghee in a heavy-bottomed kadai. Add the makhana and slow roast on medium-low flame for 4–5 minutes until ultra-crisp. Transfer half the roasted makhana to a mortar or blender and pulse coarsely into small crunchy grits. Leave the remaining half whole for texture.
Simmer and Reduce Milk
In the same heavy pot, bring 1 litre of milk to a gentle boil. Lower the heat and let it simmer for 6–8 minutes, stirring frequently so the milk does not stick to the bottom.
Add Makhana and Cook until Thick
Add the crushed and whole roasted makhana to the simmering milk. Cook on medium-low heat for 7–8 minutes until the makhana softens and naturally thickens the milk into a creamy rabdi-like consistency.
Infuse Saffron, Cardamom and Sweetener
Stir in the soaked saffron milk, crushed cardamom powder, slivered almonds, pistachios, and cane sugar. Simmer for another 2 minutes until the sugar fully dissolves.
Garnish and Serve Warm or Chilled
Ladle into traditional earthenware bowls (kulhad). Garnish with remaining toasted pistachios and saffron strands. Serve warm or refrigerate for 2 hours for a luscious chilled pudding.