Makhana Mast Kheer

Ingredients

• 1 litre Full Cream Milk   

• 50 gm Makhane (puffed lotus seeds)    
  

• 1/2 cup Sugar    

• Chopped almonds    

Method

1. Cut each makhana in at least 4 pieces. Keep aside.
2. Chop almonds lengthwise and keep aside.
3. Heat milk in a large pan. Once it starts boiling, add makhane in the milk and reduce the flame. Keep stirring every so that the milk does not stick to the bottom and burn.
4. Milk will slowly start reducing. Wait till it gets reduced to about half the volume.
5. Add sugar and stir till it’s fully dissolved. Turn off the flame. 
6. Garnish it with almond pieces and its ready to serve.