Makhane ki Kheer - Janmashtmi Special

Tomorrow i.e. 2nd September is Janmashtmi. Birth of Lord Krishna is celebrated on this date not only in India but in all parts of the world. Janmashtmi is also known as Gokul Ashtmi. Devotees keep fast whole day and at midnight the birth of Lord Krishna is celebrated. Idol of Bal Gopal is bathed with Panchamrit. Panchamrit means a mixture of five holy products i.e. milk, ghee, curd, honey and Gangajal (Holy Ganges water). The deity is dressed in new clothes and then the "Sringar" is done. The idol is then kep't in a well decorated Jhula (cradle) and sweets are offered to the deity. The cradle is rocked by each family member depicting a welcome.  People lit incense sticks and lamps and whole family prays together. Lord Krishna was very fond of milk and milk products hence for the 'Bhog' aur "Prasad" the deity is offered Pedha, Makhan (White Butter), Kheer, Sreekhand and Gopal kala. Today I wish to share the recipe of  Kheer made out of Makhana (Lotus Seeds). Makhana is a dry fruit. People have this for fast. In Bihar Lotus Seeds or Makhana is found mainly in Darbhanga, Purnea, Supaul, Sitamarhi and Madhubani districts. Makhana is considered to be very pure, pure enough to be offered to the god.

INGREDIENTS -

Makhana (Lotus Seeds) - 100 gms

Milk (Full Fat) - 1 1/2 ltrs.

Sugar - 1/2 cup

Condensed milk - 1/2 tin

Saffron Strands - 1/2 tbspn

Green Cardamom Powder - 1 tspn

Nutmeg Powder - a pinch

Pistachios (Pista) - 10-12 - finely chopped

Almonds - 10-12 finely chopped

Chironji Seeds - 1/4th tsp

METHOD-

1. 
   
   In a bowl soak makhana in 1/2 ltr room temperature milk for 1/2 an hour.
2. 
   
   Soak the saffron strands in 1 tblspn luke warm milk.
3. 
   
   Grind the makhana with milk in a food processor.
4. 
   
   Boil the remaining milk in a heavy bottomed pan.
5. 
   
   Slightly reduce the milk.
6. 
   
   Add saffron strands with the milk.
7. 
   
   Add to it the makhana puree and the sugar.
8. 
   
   Keep stirring on medium flame.
9. 
   
   Add condensed milk and keep stirring on low flame.
10. 
    
    Add to it cardamom powder, nutmeg powder, almonds, pista, chironji.
11. 
    
    Mix well. Keep stirring till a you get a thick consistency.
12. 
    
    Transfer to a serving dish.
13. 
    
    Garnish with a sprinkle of cardamom powder, pista, almonds, chironji and saffron strands.
14. 
    
    Prasad is ready. After offering to the deity one can have the kheer hot or chilled.

NOTE - Sugar can be reduced or increased as per liking.