Last Updated on December 14, 2020 by Chef Mireille
Well, it’s been a busy week. Lots of last minute stuff before my vacation. I almost can’t believe this day is here. I am FINALLY getting the opportunity to visit a part of the world I have wanted to for about a decade. However, everything happens at the right time. I may not have been able to appreciate and absorb the cuisine as much as I will now, due to my many years of experience in the culinary field.
So the blog is going to be a little slow in the next few weeks, however when I get back you will be able to hear lots of tails and see lots of authentic food from Singapore, Malaysia, Thailand and India. If you’d like to follow along with me as I eat my way through Southeast Asia, follow me on Instagram here. In the meantime, here is one last post before I go introducing you to a popular ingredient in Chinese and Indian cuisines, although unused in the American diet.
Lotus Seed is a totally new ingredient to me. It has never been in my repertoire of culinary knowledge. However from reading different blogs and especially Indian blogs, I noticed so many recipes utilizing this ingredient in both sweet and savory preparations. With so many recipes available and many people loving the ingredient so, I just had to try it. On a trip to Chinatown, I noticed the supermarket had the lotus seeds and I immediately grabbed the bag.
The first recipe I am trying utilizing the lotus seeds. Kheer are sweet milk based puddings that can be made with a variety of ingredients from split peas to carrots. This recipe is adapted from one found in Julie Sahni’s Classic Indian Vegetarian and Grain Cooking. For the first time, I have to say I really like these lotus seeds. They have the texture of notes, with a buttery flavor. They remind me of Macadamia Nuts. So if you like Macadamia’s, you will definitely like lotus seeds.
Makhane Ki Kheer -Lotus Seed Pudding
Cook Time: 1 hour 15 minuites
Yield: Serves 8
- 2 1/2 cups lotus seeds
- 3 tablespoons ghee
- 6 cups milk
- 1/2 cup heavy cream
- 8 tablespoons sugar
- 2 tablespoons sliced almonds
- 2 tablespoons shelled pistacchios
Heat 2 tablespoons of the ghee. Add lotus seeds and stir fry 8-9 minutes, until golden brown.
Add milk and simmer on medium heat for 1 hour, stirring occasionally.
In a small skillet, heat remaining ghee. Add pistacchios and almonds and fry until golden brown.
Add sugar, cream and nuts to pudding. Simmer another 5 minutes.
Transfer to refrigerator and chill.
Lotus Seed Pudding – Makhane Ki Kheer
- Heat 2 tablespoons of the ghee in a large pot. Add lotus seeds and stir fry 8-9 minutes, until golden brown.
- Add milk and simmer on medium heat for 1 hour, stirring occasionally.
- In a small skillet, heat remaining ghee. Add pistacchios and almonds and fry until golden brown.
- Add sugar, cream and nuts to pudding. Simmer another 5 minutes.
- Transfer to refrigerator and chill.
- Serve cold
linking this to Valli’s ‘Cooking from Cookbook Challenge