Description

Creamy, dreamy milk pudding studded with crunchy puffed lotus seeds (phool makhana). This dessert balances silky reduced milk and condensed milk with the delicate nuttiness and pop of roasted lotus seeds, finished with fragrant cardamom and saffron. It can be served warm from the stove for a comforting treat, or chilled for a refreshing, custardy finish. The texture is smooth and rich from simmering the milk down, while the roasted lotus seeds add a light, satisfying crunch. This recipe is adaptable — add chopped nuts, raisins or a splash of vanilla to make it your own.

Ingredients

• 1/2 cup (118 ml) dried lotus seeds (phool makhana)
• 1 1/2 cups (355 ml) milk
• 1/2 cup (118 ml) condensed milk
• A pinch of cardamom powder
• 1 tbsp warm milk
• 1 tsp ghee
• 1/4 cup (59 ml) chopped nuts and/or raisins
• A few strands of saffron (optional)

Instructions

1. Roast nuts and raisins: Heat a small pan, melt 1 tsp ghee, add the chopped nuts and raisins and shallow-fry until they are light golden and fragrant. Remove with a slotted spoon and set aside.
2. Dry roast lotus seeds: In the same pan, dry-roast the lotus seeds on medium heat, stirring frequently until they become firm and lightly crisp. Remove from heat and let cool.
3. Break or halve the seeds: Once cooled, cut the dry-roasted lotus seeds in half so they absorb the milk more readily and soften evenly during cooking.
4. Thicken the milk: Pour the milk into a heavy-bottomed saucepan and simmer over low–medium heat. Let it reduce and thicken for about 20 minutes, stirring occasionally to prevent sticking and to develop a creamy texture.
5. Add condensed milk and cardamom: Stir in the condensed milk and a pinch of cardamom powder to the thickened milk. Mix until fully incorporated and the mixture takes on a richer color and flavor.
6. Cook with lotus seeds: Add the halved lotus seeds to the simmering milk, cover, and cook on low for 10–15 minutes or until the seeds are tender but still slightly textured. If using saffron, bloom the strands in 1 tbsp warm milk and add them now.
7. Finish and serve: Stir in the ghee-roasted nuts and raisins, simmer for another 1–2 minutes to combine flavors, then remove from heat. Serve warm in bowls or chill for a cool pudding. Garnish with a few extra nuts or a pinch of cardamom if desired.

Notes & Tips

• For a richer pudding, use full-fat milk instead of reduced-fat or skim milk. The higher fat content yields a silkier mouthfeel.
• If you don’t have ghee, substitute with unsalted butter or a neutral oil such as coconut oil. The flavor will differ slightly but remain delicious.
• To keep a perfectly smooth surface when chilling, press a sheet of plastic wrap directly onto the pudding while it cools; this prevents a skin from forming.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop if serving warm.
• Adjust sweetness to taste — condensed milk is sweet, so reduce the amount if you prefer a less sweet dessert.

• Prep Time: 10 minutes
• Cook Time: 37 minutes
• Category: Dessert
• Method: Simmering
• Cuisine: Indian

Nutrition (estimated)

• Serving Size: 1 cup
• Calories: 250
• Sugar: 25 g
• Sodium: 50 mg
• Fat: 12 g
• Saturated Fat: 7 g
• Unsaturated Fat: 5 g
• Carbohydrates: 30 g
• Fiber: 2 g
• Protein: 5 g
• Cholesterol: 10 mg

Frequently Asked Questions

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