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)
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
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 14g
- Sodium: 40mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 5mg
