Name: Makhana Fruit Shrikhand
Prep time: 15 min
Cook time: 5 min
Total time: 1 h 20 min
Cuisine: Indian
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)

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Short description

I’m excited to share this delightful Makhana Fruit Shrikhand—a light, protein-rich dessert that’s perfect for Navratri or any time I crave something sweet yet wholesome. Creamy yogurt blended with roasted lotus seeds, aromatic spices, and fresh fruit makes for an unforgettable treat.

Makhana Fruit Shrikhand

Why You’ll Love This Recipe

I love how this shrikhand feels indulgent without being heavy. The roasted makhana adds a nutty richness, while saffron, cardamom, and rose water create an irresistible aroma. It’s also high in protein, naturally sweetened, and beautifully colorful when layered with fruit.

ingredients

(Hear’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 (I used strawberries, apples, bananas, and grapes)

directions

Roast the makhana: In a pan over medium-low heat, sauté the puffed lotus seeds for 5–7 minutes until crisp, then allow them to cool.
Powder the makhana: Blend the cooled makhana into a fine powder.
Mix the base: In a bowl, whisk together the makhana powder, yogurt, powdered mishri, cardamom powder, saffron (with its soaking water), crushed nuts, and rose water until smooth.
Assemble: In serving cups, layer shrikhand, add a layer of mixed fruit, then top with more shrikhand. Garnish with additional fruit and nuts.
Chill: Refrigerate for at least 1 hour before serving so it sets slightly and flavors meld.

Servings and timing

This recipe makes 6 servings.

Prep time: 15 minutes
Cook time: 5 minutes
Chill time: At least 1 hour
Total time: around 1 hour 20 minutes

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 2 days. Since this is served chilled, there’s no reheating needed. Just stir gently before serving again.

Variations

I sometimes swap fruits—mango, kiwi, or pomegranate seeds work beautifully.
I can replace powdered mishri with honey or maple syrup if I’m avoiding refined sugar.
For a richer texture, I use Greek yogurt instead of regular yogurt.

FAQs

What if I don’t have makhana?

I can use roasted almonds or cashews instead, but the unique lightness of makhana makes shrikhand special.

Can I make this ahead of time?

Yes—I prepare it the night before and refrigerate, which helps the flavors deepen. It stays fresh for up to 2 days.

Is this suitable for a vegan diet?

I haven’t tried it vegan yet, but I think silken tofu or dairy-free yogurt could work in place of yogurt.

Can I adjust the sweetness?

Absolutely. I always taste after whisking in sweetener and adjust based on the sweetness of my fruits.

Can this be served warm?

Shrikhand is traditionally served chilled. Serving it warm would change its texture and dilute its cooling, refreshing character.

Conclusion

I hope this Makhana Fruit Shrikhand becomes your go-to light dessert for festive occasions or any time you want a healthy, flavorful treat. It combines creamy yogurt, nutty makhana, fragrant spices, and fresh fruit in a harmonious, beautiful dish. I know I’ve fallen in love with it—and I think you will too!

Makhana Fruit Shrikhand

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Author: Chef Sara
Total Time: 1 hour 20 minutes
Yield: 6 servings
Diet: Vegetarian

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Description

A light, protein-rich Indian dessert combining creamy yogurt with roasted lotus seeds (makhana), aromatic spices, and layers of fresh fruit—perfect for Navratri or a wholesome treat any time.

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)

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Instructions

In a pan over medium-low heat, sauté the puffed lotus seeds (makhana) for 5–7 minutes until crisp. Let them cool.
Blend the cooled makhana into a fine powder using a blender or food processor.
In a bowl, whisk together makhana powder, yogurt, powdered mishri, cardamom powder, saffron with its soaking water, crushed nuts, and rose water until smooth and creamy.
In serving cups, layer shrikhand, then add a layer of mixed fruit, and top with more shrikhand. Garnish with additional fruit and nuts.
Refrigerate for at least 1 hour before serving to allow it to set and the flavors to meld.

Notes

Can substitute makhana with roasted almonds or cashews if unavailable.
Use Greek yogurt for a richer texture.
Honey or maple syrup can replace powdered mishri for a refined sugar-free option.
Best served chilled; not suitable for reheating.
Keeps well in the fridge for up to 2 days.

Prep Time: 15 minutes
Cook Time: 5 minutes
Category: Dessert
Method: No-bake
Cuisine: Indian