Makhana (lotus seeds) Kheer

Makhana, or the lotus seeds are also called fox nut or gorgon nut. Being low in fat and high in carbohydrates, these are nutritionally distinct from other nuts and seeds. Makhana is a good source of protein, carbohydrates, fibre, magnesium, potassium, phosphorus, iron and zinc. Lotus seeds are also low in sodium.

Their low sodium and high magnesium content makes them useful for those suffering from heart diseases, high blood pressure, diabetes and obesity.

In Chinese medicine, Makhana is used to strengthen spleen and kidneys. Makhana helps in conditions like arthritis and premature aging. It has antioxidant properties and helps in digestion, rejuvenates respiratory system and prevents frequent urination.

This Diwali I decided to prepare some new sweet and since I had brought makhana from Bangalore, I decided to make makhana kheer.

Ingredients:

Makhana          - 2 cups

Milk     - 2 ½ cups

Sugar   - 3 tbsps

Cardamom powder      - ¼ tsp

Method:

-         Cut each makhana into two pieces and soak them in water for ten minutes.

-         Squeeze out the makhanas gently.

-         Put the milk on medium flame and when it warms up, add the makhanas and when it boils, lower the flame.

-         Now add the sugar and cardamom powder and let it simmer for ten to fifteen minutes.

Variation:

Instead of soaking, you can roast the cut makhanas in a little ghee and put them in boiling milk, add sugar and simmer for ten minutes: