Makhana Phirni (Lotus Seed Pudding)

Soak the saffron strands in 1 tablespoon of warm milk (or water) for 10 minutes. Set aside.

Heat ghee in a pan over medium heat.

Add the makhana and roast them for 3-4 minutes, stirring frequently, until crisp.

Transfer the roasted makhana to a bowl, let them cool, and then grind them into a coarse powder.

Pour milk into a deep pot and bring to a boil. Add the saffron-infused milk and simmer for 2-3 minutes.

Add sugar and cardamom powder and stir until the sugar dissolves completely.

Add the powdered makhana, stirring continuously to prevent lumps. Cook the mixture on medium heat, stirring often, until it thickens to a smooth, pourable consistency (about 20-30 minutes).

To check consistency, dip a ladle into the phirni and run your finger across the back. If it leaves a clear line, it’s ready.

Turn off the heat, add kewra water and mix.

Pour the phirni into earthen bowls (or regular bowls if unavailable). Cover them with cling film or foil paper, and refrigerate until chilled.

Garnish with chopped pistachios or your choice of nuts before serving.