Ingredients

• ¼ cup fox nuts/makhana
• ¼ teaspoon clarified butter/ghee
• 2 tablespoons almonds
• 2 tablespoons walnuts
• 2 tablespoons pistachios
• 2 tablespoons cashews
• 8-10 raisins
• 4 dates
• 3 cups milk
• 2 teaspoons custard powder
• ¼ cup milk
• 1 pinch turmeric powder
• ½ teaspoon cardamom powder
• ¼ teaspoon black pepper powder
• 2 teaspoons sugar

Note– Please read recipe notes in the end.

Main Equipment Used

• Non-Stick Kadhai: https://amzn.to/3MSHyb2
• Induction cooktop: https://amzn.to/2Jkn4px

Steps In Making

1. In a pan dry roast the makhanas for 3-4 minutes or until they turn crunchy. Once done remove them in a plate.
2. In the same pan heat some ghee and then add chopped almonds, pistachios, cashews and walnuts. Roast them for couple of minutes.
3. Further add raisins and finely chopped dates.
4. Now add 3 cups of milk and bring it to a boil.
5. In a separate bowl add custard powder and ¼ cup milk and mix well. Now add the custard mixture in the boiling milk and keep stirring it continuously for a minute to avoid form any lumps.
6. Now add turmeric powder, black pepper powder, cardamom powder and sugar. Let it simmer on medium heat for a minute.
7. Lastly add the roasted makhanas and cook for another minute.
8. Serve hot.

Recipe Notes

• You can add any nuts of your choice.
• Sugar can be replaced with jaggery. Make sure you add it in the end, after the flame is switched off, else the milk might curdle.

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