Ingredients

• Cow Milk – 150g

• Makhana – 15g

• 2-3 strands of saffron

• Pistachios – 3g

• Cow Ghee – 5g

• Vanilla Ensure – 3 scoops

Method

• Roast makhana on a low flame for 5 to 7 minutes in ghee until crisp.

• Boil the milk and add saffron, pistachios and continue boiling till the quantity is reduced to half.

• Add the makhana powder and cook for a minute till the mixture thickens.

• Add sugar, cook for a minute more and take it off the flame.

• Once the mixture has cooled, add Vanilla Ensure, mix well and transfer it to a serving bowl.

• Transfer into a serving bowl and garnish the dish with chopped almonds and pistachios.

 Nutritional Information