Ingredients

• Double toned milk – 1 cup​

• Makhanas – ½ cup​

• Corn flour – ½ tsp​

• Cardamom powder – A pinch​

• Saffron- 2-3 strands​

• Chopped mixed nuts - 1tbsp​

• Ghee - 1tsp​

• Ensure Diabetes Care – 3 Scoops

Method

• In a small bowl, soak saffron strands in 2 tablespoons warm milk and keep aside.​

• In a heavy thick bottomed pan, add ghee, once hot add makhana to it and roast it over a medium flame, until golden brown.​

• Once they turn crispy, grind them coarsely and keep aside.​

• Now, in a heavy thick bottomed pan add milk and heat it on a medium flame. When it boils, reduce the flame and keep stirring for a few minutes. ​

• Mix corn flour in little water, add it to the boiling milk and cook while stirring it continuously to avoid lump formation.​

• Once the milk starts to reduce, add saffron milk and cardamom powder to it and mix well.​

• Then add coarsely ground makhana to it and mix well and cook until its consistency is thicker than kheer.​

• Once done, take it off the flame let it come down to room temperature, add 3 scoops of Ensure Diabetes Care, mix well, transfer it to a kulhad and let it set in a refrigerator for 1-2 hours.​

• Garnish with chopped mixed nuts, serve chilled.

 Nutritional Information