Makhane ki Kheer

Heat the ghee in a deep non-stick pan, add the lotus seeds and sauté on a slow flame for 2 to 3 minutes or till they turn crisp.

Remove from the flame and blend the lotus seeds in a mixer to a coarse mixture. Keep aside.

Boil the milk in a deep non-stick pan, add the sugar substitute and coarsely crushed lotus seeds, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.

Add the saffron and nutmeg powder, mix well and cook on a medium flame for another 3 to 4 minutes, while stirring occasionally.

Serve immediately garnished with pistachios slivers.