Makhane Ki Kheer with Gane ke ras ki pooriyaan by By Chef Harpal Singh Sokhi
2 cup puffed lotus seeds (makhane)
4 cups milk
2 tbsps pure ghee
4 tbsps khoya/mawa
½ tsp green cardamom powder
1 tbsp almonds, chopped
1 tbsp pistachios, chopped
For the gane ke raas ki puri
3 cups whole wheat flour
A pinch of salt
1 tsp fennel powder
Oil for deep-frying
11/2 cup sugarcane juice
Heat ghee in a non-stick pan, add the makhane and sauté lightly. Remove it and coarsely grind it.
In the same pan, add nuts and sauté it lightly. Now add milk and bring to a boil. Lower the flame and allow the milk to thicken.
Add khoya and makhane and mix lightly. Add green cardamom powder and stir.
Now add sugar and cook for some time. Mix well and take it off the heat. Serve it with puri.
For the puri:
Mix together wheat flour, salt, and fennel powder. Add a tablespoon of oil/ghee and rub it into the mixture. Slowly pour enough sugarcane juice into the flour mixture and knead into a stiff dough. Cover and keep aside for 10-15 minutes.
Heat sufficient oil in a kadai or wok. Divide the dough into equal portions and roll it into balls. Roll out each ball into a puri.
Deep-fry the puri until crisp and golden brown. Remove it on absorbent paper and serve it wih makhane ki kheer.