Makhana Kheer

Milk 6 cups
Makhana (lotus seeds) 4 cups
Sugar 1 cup
Cream 1 cup
Ghee 2 tabs
Chopped dates 2 tabs
Cardamom powder 1/2 tsp

Fry the makhana in ghee till reddish brown in colour. Set aside. Cook the milk, stirring all the time and till it is reduced to half the quantity. Add the makhana and cook till the kheer becomes thick. Reduce the heat and add the sugar, a small quantity at a time. Add the dates and allow to cool. Mix in the cream and cardamom. Serve well chilled.

Apple Kheer

1 litre Milk
4 tbsp Sugar
4 medium Apples, peeled
1/4 tsp Cardamom powder
4 Almonds, sliced
5 Pistas

Vanilla creme, food color or saffron

Method
Put the milk to boil in a heavy based pan. Add the sugar and cook gently until the mixture is reduced by half.

Grate the apples. In another pan, cook both apples and sugar. When apples have softened drain. Add drained liquid to kheer. Boil milk further for 5 minutes, to thicken.

Remove from heat and allow it to cool slightly.

Add in apple and all other ingredients to the warm milk.

Sprinkle cardamom, pistas and almonds, vanilla creme, food color on top.

Serve hot or cold.