Makhana Fruit Custard

Cook along · 14 steps

Method

1. 1

   Take 1½ cups makhana and 2 cups milk in a bowl. Soak for an hour.

2. 2

   Soak 12 almonds for 3 hours, peel them and add to the milk with makhana. For Saffron Milk:

3. 3

   Place 15-20 saffron strands on a clean paper. Fold into a packet carefully.

4. 4

   Heat a pan for 3-4 minutes, then turn off the stove. Toast the paper packet on the hot pan for 2-3 minutes.

   

5. 5

   Crush with a rolling pin. Open the packet and transfer saffron to a bowl.

6. 6

   Add 2-3 tbsp warm milk to the saffron. The deep color develops instantly. Set aside. For Custard:

7. 7

   Transfer the soaked makhana and almond mixture to a mixer jar.

   

8. 8

   Add 1 banana, 3-4 tbsp sugar candy powder, and the prepared saffron milk.

9. 9

   Blend to a smooth paste. The custard base is ready. For Fruit Mix:

10. 10

    In a bowl, take ¼ cup pomegranate seeds, 1 chopped sapota, ¼ cup black grapes, ¼ cup green grapes, 1 chopped apple, and 1 chopped banana.

11. 11

    Add ½ tsp cardamom powder and ¼ cup dry fruits. Mix.

    

12. 12

    Add the prepared makhana custard base. Mix everything well.

13. 13

    The instant makhana fruit custard is ready - no custard powder or cornflour needed.

14. 14

    Offer to Thakurji with Tulsi leaves. Chant Hare Krishna Hare Krishna Krishna Krishna Hare Hare Hare Ram Hare Ram Ram Ram Hare Hare