Kesar Pista Makhana Pudding
This kesar pista makhana pudding is a creamy, chilled dessert made with roasted makhana, Greek yogurt, saffron, pistachios, and honey. It is lightly sweet, fragrant, and easy to prepare ahead.
The roasted makhana gives this pudding a soft nutty flavor, while saffron and pistachios make it feel festive without being too heavy. It is a nice make-ahead dessert for celebrations, dinner parties, or days when you want something sweet and chilled. Since it uses Greek yogurt, it also feels creamy and satisfying with a little extra protein. The flavor gets even better after chilling, so you can make it earlier in the day and keep it ready in the fridge.
Each serving contains approximately 220 calories, 12 g protein, and 3 g fiber. This recipe makes 2 servings. Nutrition is an estimate and may vary with the yogurt, milk, nuts, and honey used.
Why You’ll Love This Kesar Pista Makhana Pudding
- Made with creamy Greek yogurt and crunchy makhana
- Flavored with saffron, pistachios, and honey
- Easy to blend and prepare ahead
- A refreshing chilled dessert for warm days
- Vegetarian and naturally gluten-free
Make Ahead Tips
This pudding is best served cold, so it is a great recipe to prepare ahead for parties, festivals, or a simple dessert after dinner. You can blend it a few hours in advance and refrigerate it until serving. If the pudding thickens too much in the fridge, add a splash of milk and stir before serving.
For more details about makhana, you can read about fox nuts.
Serving Suggestions
Serve this pudding chilled in small cups, topped with chopped pistachios and a few saffron strands. Refrigerate it for at least 30 minutes for the best texture.
If you enjoy high-protein vegetarian recipes, explore my other high-protein recipes for more easy meal inspiration!
Kesar Pista Makhana Pudding
Ingredients
- 1/2 cup makhana
- 6-8 cashews
- 10 pistachios
- 1 cup Greek yogurt
- 1/2 cup warm almond milk or regular milk
- 7-8 saffron strands
- 2 tsp honey
- 1 tbsp chopped pistachios for garnish
Instructions
- Dry roast the makhana, cashews, and pistachios until lightly crisp and aromatic. Let them cool completely.
- Soak the saffron strands in 1/2 cup warm almond milk or regular milk for 5-10 minutes.
- Add the roasted makhana, cashews, pistachios, Greek yogurt, saffron milk, and honey to a blender. Blend until smooth and creamy.
- Transfer the pudding into serving cups and garnish with chopped pistachios.
- Refrigerate for at least 30 minutes, or up to 4 hours, for the best texture and flavor. Serve chilled.
