Kesar Pista Makhana Pudding

Prep Time 10

Cook Time 5

Chilling Time 30

Total Time 45

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.

Notes

Instead of roasting on the stovetop, microwave the makhana for 30 seconds total in 15-second intervals, shaking between intervals. Do the same with the cashews and pistachios, watching closely so they do not burn.

Let the roasted nuts and makhana cool before blending with the yogurt.

This pudding can be made ahead and refrigerated until ready to serve.

Add a little extra milk while blending if you prefer a thinner consistency.