Makhana Paag or Bhog

Start making makhana paag with chopping the lotus seed into small pieces, keep them in a bowl. Heat a wok with some ghee.

When the ghee melts, put the lotus seeds in it and shallow fry them till they become light brown. Then transfer them on a plate and keep aside to cool.

Now put sugar in the wok followed by less than ½ cup of water and let it simmer until sugar dissolves completely. Stir it in-between.

When the sugar dissolves completely, add milk in it to remove the impurities of the sugar syrup. Strain out the foam forms on the surface of the syrup with the help of a spoon and cook the syrup until it reaches thick consistency

Add cardamom powder to sugar syrup.

Then turn off the flame and add the lotus seeds in it.

Keep stirring constantly until the sugar syrup cools down a bit and the lotus seeds gets coated evenly with it.

Mix with Chopped almonds and 8-10 raisins it be cool. Lotus seeds paag is ready.

Serve this crispy makhana paag after any meal as a dessert or have it whenever you crave for something sweet.

Store it in an airtight container and relish eating for a month. Makhana paag or bhog can be served as bhog to God or can be eaten in fast ..