Description
Makhana Fruit Shrikhand is a creamy, traditional Indian dessert made from yogurt mixed with powdered puffed lotus seeds (makhana), flavored with saffron, cardamom, and nuts, and layered with fresh mixed fruits. This refreshing sweet treat combines the nuttiness of makhana with the natural sweetness of fruits, offering a deliciously light and nutritious dessert perfect for any season.
Ingredients
Scale
Main Ingredients
- 1 cup phool makhana (puffed lotus seeds)
- 1½ cups yogurt
- ¼ cup powdered mishri (or sugar/jaggery, adjust to taste)
- 7–8 strands saffron, soaked in 2 tsp warm water
- ½ tsp cardamom powder
- 1 tbsp almonds, crushed
- 1 tbsp pistachios, crushed
- 1 tsp rose water
- 2 cups mixed fruit (strawberries, apples, bananas, and grapes)
Instructions
- Sauté Makhana: In a pan over medium-low heat, gently roast the puffed lotus seeds (makhana) for 5–7 minutes until they turn crisp and slightly golden. Remove from heat and allow them to cool completely to ensure a fine powder can be made.
- Grind Makhana: Transfer the cooled makhana to a blender or food processor and blend until it becomes a fine powder, which will give the shrikhand a rich texture.
- Prepare Shrikhand Mixture: In a bowl, whisk together the makhana powder and yogurt until smooth. Add the powdered mishri (or your choice of sweetener), cardamom powder, saffron along with its soaking water, crushed almonds and pistachios, and rose water. Continue whisking until the mixture becomes creamy and uniformly blended.
- Layer the Dessert: Take serving cups or bowls and layer the shrikhand mixture at the bottom. Add a layer of mixed fruits (strawberries, apples, bananas, and grapes) over the shrikhand. Top with another layer of shrikhand and garnish with additional fruits and crushed nuts for visual appeal and extra flavor.
- Chill: Place the prepared makhana fruit shrikhand in the refrigerator and chill for at least 1 hour. This resting time allows the flavors to meld beautifully and helps the dessert set to a perfect creamy consistency.
Notes
- Adjust the sweetness by varying the amount of powdered mishri, sugar, or jaggery as per taste.
- Ensure makhana is completely cooled before grinding to avoid clumping.
- Use fresh and ripe mixed fruits for the best flavor and texture contrast.
- For a vegan alternative, substitute yogurt with coconut or almond yogurt.
- Soaking saffron in warm water enhances its color and flavor distribution in the shrikhand.
