Heat 2 cups of water in a skillet over medium heat.

Add saunf powder (fennel seeds), cinnamon powder, black and green cardamoms, ginger powder, cloves, cumin seeds, and salt to the skillet.

Stir the spices and salt into the water until well combined.

Add sliced kamal kakri (lotus stems) to the skillet and mix with the spiced water.

In a separate bowl, whisk the gram flour into the yogurt until smooth and lump-free.

Pour the gram flour-yogurt mixture into the skillet with the lotus stems.

Stir continuously to prevent the yogurt from curdling.

Bring the mixture to a gentle boil, then immediately reduce the heat to low.

Simmer uncovered for about 20-25 minutes.

While the Yakhani simmers, prepare the seasoning.

Heat desi ghee in a small non-stick pan over medium heat.

Add hing (asafoetida powder), cumin seeds, and chopped green chilies to the pan.

Cook until the cumin seeds start to crackle, about 30 seconds.

Remove the pan from the heat.

Pour the seasoning mixture into the skillet with the Yakhani.

Stir well to incorporate the seasoning into the dish.

Garnish with freshly chopped coriander leaves.

Serve hot with white Basmati rice.