Description
Kesar Makhana Pudding is a rich, aromatic, and delightful Indian dessert made with roasted makhana (foxnuts) simmered in milk and infused with saffron. This creamy pudding, garnished with almonds, is perfect for festive occasions or as a sweet treat after a meal. Simple to prepare, it’s a delicious way to enjoy the subtle flavors of saffron and the unique texture of makhana. The Kesar Makhana Pudding recipe is detailed below.
Scale
Ingredients
- 2 cups whole milk
- ½ cup makhana (foxnut)
- ¼ cup sugar (adjust to taste)
- 10–12 saffron strands ( kesar)
- 1 tablespoon warm milk (for soaking saffron)
For Garnish
- Sliced almonds
- Saffron strands (kesar)
Instructions
- In a dry pan, roast the makhana over low-medium heat until they become crispy, about 5-7 minutes. Stir continuously to avoid burning.
- Allow the roasted makhana to cool, then grind them into a fine powder using a blender or food processor.
- In a medium-sized pot, combine the whole milk and sugar. Stir until the sugar is fully dissolved.
- Gradually add the makhana powder to the milk mixture, stirring continuously to avoid lumps.
- Pour the soaked saffron (including the milk) into the pot and mix well.
- Place the pot over medium heat. Stir continuously until the mixture thickens to a pudding-like consistency, about 8-10 minutes.
- Once the pudding has thickened, remove the pot from the heat.
- Pour the mixture into small serving bowls.
- Refrigerate the bowls for at least 2 hours to allow the pudding to set and chill.
- Once set, carefully unmold the pudding onto plates or serve directly in the bowls.
- Serve cold and enjoy the rich and aromatic kesar makhana pudding!
Notes
- Soaking for at least 10-15 minutes will allow the saffron to release its vibrant color and rich aroma fully.
- Soak the saffron in warm (not hot) milk to extract the maximum color and flavor. If the milk is too hot, it may degrade the delicate saffron.
- When roasting the makhana, keep the heat low to medium. This prevents them from burning and ensures they become crispy evenly.
- Make sure to stir the makhana continuously while roasting. This will help them roast evenly and prevent any from becoming too dark or burnt.
- Allow the roasted makhana to cool completely before grinding. This prevents the powder from clumping and ensures a fine, smooth texture.
- Ensure the makhana is ground into a fine powder. A coarse grind can lead to a grainy texture in the pudding.
- Adjust the sugar quantity according to your taste preference. You can also experiment with alternative sweeteners like jaggery or honey for a different flavor.
- When adding the makhana powder to the milk, do it gradually and keep stirring continuously. This will help avoid the formation of lumps, ensuring a smooth pudding.
- Stir continuously as the mixture thickens. This will prevent it from sticking to the bottom of the pot and ensure even cooking.
- The pudding should have a slightly thick consistency when done, as it will continue to thicken slightly as it cools and sets in the refrigerator.
- Once the pudding reaches the desired consistency, remove it from the heat immediately to prevent overcooking.
- Refrigerate the pudding for at least 2 hours to allow it to set properly. This will also enhance the flavor as it cools.
- Garnish with sliced almonds and a few extra saffron strands just before serving. This adds a touch of elegance and enhances the visual appeal.
- For an extra layer of flavor, you can add a pinch of cardamom powder or a few drops of rose water along with the saffron.
- Category: Desserts
- Cuisine: Indian
Keywords: Janmashtami Sweets, Krishna Bhog Recipes, Prasad Recipes, Vrat ka khana, Makhana Kheer, Fasting Recipes, Easy Foxnut Pudding