Makhana pudding is a creamy and delicious dessert made from roasted lotus seeds (makhana) cooked in a sweet milk-based sauce. A step-by-step guide on how to make Makhana Pudding:
Ingredients:
- 1 cup makhana (fox nuts or lotus seeds)
- 4 cups whole milk
- 1/2 cup sugar (adjust to taste)
- 1/2 teaspoon cardamom powder
- A pinch of saffron strands (optional)
- 2 tablespoons ghee (clarified butter)
- 10-12 chopped cashews
- 10-12 chopped almonds
- 1 tablespoon raisins
- A few chopped pistachios for garnish (optional)
Instructions:
1. Roast the Makhana:
- Heat a dry skillet or pan over medium heat. Add the makhana and roast them for about 5-7 minutes until they become crisp and light brown. Stir continuously to prevent burning. Once roasted, transfer the makhana to a bowl and set aside.
2. Crush Makhana:
- Once the roasted makhana have cooled slightly, crush them coarsely using a rolling pin or a mortar and pestle. You want a mix of crushed and whole makhana for texture.
3. Infuse Saffron (Optional):
- If using saffron strands, soak them in 2 tablespoons of warm milk and set them aside.
4. Heat Ghee:
- In a large, heavy-bottomed pan or kadai, heat the ghee over medium heat.
5. Fry Nuts:
- Add the chopped cashews and almonds to the hot ghee. Sauté them until they turn golden brown.
6. Add Raisins:
- Add the raisins to the pan and stir for a minute until they plump up.
7. Add Makhana:
- Add the coarsely crushed makhana to the pan. Stir and roast them in the ghee for 3-4 minutes until they become aromatic.
8. Heat Milk:
- In a separate saucepan, heat the milk over medium heat. Bring it to a gentle boil, then reduce the heat to low.
9. Add Milk to Makhana:
- Pour the hot milk over the roasted makhana mixture. Stir well to combine.
10. Simmer:
- Let the mixture simmer on low heat for about 15-20 minutes, stirring occasionally. The makhana will absorb the milk and become soft and creamy.
11. Add Sugar:
- Add sugar to the pan and mix well. Continue to simmer for another 10-15 minutes or until the pudding thickens to your desired consistency. Stir regularly to prevent sticking or burning.
12. Add Saffron and Cardamom:
- If using saffron, add the saffron-infused milk and cardamom powder to the pudding. Stir to incorporate these flavors.
13. Cook Further:
- Continue to cook for another 5-7 minutes, or until the pudding reaches a creamy consistency.
14. Remove from Heat:
- Turn off the heat and let the Makhana Pudding cool slightly.
15. Garnish and Serve:
- Garnish the pudding with chopped pistachios (if desired). You can serve it warm or chilled.
16. Enjoy:
- Your homemade Makhana Pudding is ready to be enjoyed as a delicious and creamy dessert.
Makhana pudding is a comforting dessert with a unique texture and delightful flavors. It's perfect for special occasions or as a sweet treat after a meal.