Kesar Dryfruit Makhana Phirni Ingredients 1 2 strand saffron2 tablespoon ghee 1 4 cup sugar 2 cup lotus seed pops Makhana 1 tsp powdered green cardamom 1 litre full cream milk 1 handful mixed dry fruits Method 1 Heat Ghee in the pan over the medium flame Add the makhana lotus seed pops and fry till it turns crispy and brown in colour Transfer it to a bowl and allow it to cool down When the makhana has cooled down put it in a ziplock bag and using a rolling pin crush it into a powder 2 Heat Milk in a pan When the milk starts boiling add the saffron strands to it and let it cook till the milk is reduced to half Then add the makhana powder to the pan and cook till it turns into a consistency which is slightly thicker than a kheer 3 Add cardamom powder and sugar to the mix Cook for another minute and then turn off the flame Transfer the Phirni to a serving bowl and let it chill for a while Garnish with dry fruits and enjoy the delicious and creamy Kesar Makhana Phirni

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Home Chef India, Culinary Consultants, Food Bloggers, Food Critic Writers, Food Professionals, Hospitality Food Recipe Publishers, Hotel Food Recipe Publishers, Home Chef India, Enthusiastic Food Lovers, Home Chefs & Foodies, Food Lovers Market, Food Lover Junction, The World's Best Cities For Food Lovers, The Spicy Food Lovers' Cookbook

Kesar & Dryfruit Makhana Phirni
Ingredients
1/2 strand saffron2 tablespoon ghee
1/4 cup sugar
2 cup lotus seed pops (Makhana)
1 tsp powdered green cardamom
1 litre full cream milk
1 handful mixed dry fruits

Method

1. Heat Ghee in the pan over the medium flame, Add the makhana (lotus seed pops) and fry till it turns crispy and brown in colour. Transfer it to a bowl and allow it to cool down. When the makhana has cooled down, put it in a ziplock bag and using a rolling pin, crush it into a powder.
2. Heat Milk in a pan, When the milk starts boiling, add the saffron strands to it and let it cook till the milk is reduced to half. Then, add the makhana powder to the pan and cook till it turns into a consistency, which is slightly thicker than a kheer.
3. Add cardamom powder and sugar to the mix. Cook for another minute and then turn off the flame. Transfer the Phirni to a serving bowl and let it chill for a while. Garnish with dry fruits and enjoy the delicious and creamy Kesar Makhana Phirni.

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Kesar & Dryfruit Makhana Phirni Ingredients 1/2 strand saffron2 tablespoon ghee 1/4 cup sugar 2 cup lotus seed pops (Makhana) 1 tsp powdered green cardamom 1 litre full cream milk 1 handful mixed dry fruits Method 1. Heat Ghee in the pan over the medium flame, Add the makhana (lotus seed pops) and fry till it turns crispy and brown in colour. Transfer it to a bowl and allow it to cool down. When the makhana has cooled down, put it in a ziplock bag and using a rolling pin, crush it into a powder. 2. Heat Milk in a pan, When the milk starts boiling, add the saffron strands to it and let it cook till the milk is reduced to half. Then, add the makhana powder to the pan and cook till it turns into a consistency, which is slightly thicker than a kheer. 3. Add cardamom powder and sugar to the mix. Cook for another minute and then turn off the flame. Transfer the Phirni to a serving bowl and let it chill for a while. Garnish with dry fruits and enjoy the delicious and creamy Kesar Makhana Phirni. #Phirni #DryfruitPhirni #EidSpecial #BakraEid #Eid2020 #HomemadeFood #FoodLover #Foodie #recipeofinstragram #recipes #recipe #recipeoftheday #recipeshare #easyrecipes #healthyrecipes #recipeideas #recipesharing #quickrecipes #foodism #homechefs #homechefs_india #recipeoftheweek #recipechallenge #recipetotry #trythisrecipe #foodismxyz

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