Dunno about you all,being a South Indian my tastebuds always crave for North Indian foods,earlier mom use to prepare very rarely North Indian style foods and her special dish is channa masala, but i dont hesitate a second to make some at home since ever i started blogging. Yep if i crave for something i'll make them immediately, obviously my pantry is well stuffed with North Indian spices and spice powders. If you live in abroad and mostly in European countries like France, you will definitely miss chaat foods, obviously blogging teached me and my first ever chaat food i tried at home is Pani puri, still remember how they turned pretty much prefect and i was gobbing like a kid.
Gulkand and makhana, the famous rose petal preserve and puffed lotus seeds these two ingredients were completely unknown for me before few years, once again i have say big thanks to blogging and many more North Indian foodie bloggers. You all know very well that am running my first week of blogging marathon and today is my third and final day of this week's BM, my theme for this week is pick one and make three dishes and since two days am showcasing makhana/foxnuts aka puffed lotus seeds, here comes finally a dessert as today's post; i combined both gulkand and makhana and this kheer turned out simply mindblowing,my H was enjoying this kheer when they were still warm, i was surprised when he said he simply loved this kheer.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
2cups Puffed lotus seeds
2tbsp Gulkand/rose petal preserve
4cups Milk
3/4cup Sugar (decrease if you want)
1/2tsp Rose water
Few chopped nuts
1tbsp Ghee
Heat the ghee in a pan, now roast the puffed lotus seeds until they turns crispy.
Take almost a cup of the puffed lotus seeds in a mixer, grind it as bit coarse powder.
Meanwhile bring boil the milk with gulkand,sugar and cook until the sugar gets dissolves.
Now add the already prepared roasted puffed seeds and grounded lotus seeds to the hot milk,cook for few minutes.
Grounded lotus seeds will thicken the kheer, its optional,if you want to skip,you can do,but i'll advice to do.
Finally add the rose water and put off the stove.
Serve this kheer warm topped with chopped nuts.
Gulkand and makhana, the famous rose petal preserve and puffed lotus seeds these two ingredients were completely unknown for me before few years, once again i have say big thanks to blogging and many more North Indian foodie bloggers. You all know very well that am running my first week of blogging marathon and today is my third and final day of this week's BM, my theme for this week is pick one and make three dishes and since two days am showcasing makhana/foxnuts aka puffed lotus seeds, here comes finally a dessert as today's post; i combined both gulkand and makhana and this kheer turned out simply mindblowing,my H was enjoying this kheer when they were still warm, i was surprised when he said he simply loved this kheer.Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#26.
2cups Puffed lotus seeds
2tbsp Gulkand/rose petal preserve
4cups Milk
3/4cup Sugar (decrease if you want)
1/2tsp Rose water
Few chopped nuts
1tbsp Ghee
Heat the ghee in a pan, now roast the puffed lotus seeds until they turns crispy.
Take almost a cup of the puffed lotus seeds in a mixer, grind it as bit coarse powder.
Meanwhile bring boil the milk with gulkand,sugar and cook until the sugar gets dissolves.
Now add the already prepared roasted puffed seeds and grounded lotus seeds to the hot milk,cook for few minutes.
Grounded lotus seeds will thicken the kheer, its optional,if you want to skip,you can do,but i'll advice to do.
Finally add the rose water and put off the stove.
Serve this kheer warm topped with chopped nuts.
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