Orange Makhana Pudding

Ingredients

• 1 cup phool makhana
• 10 almonds
• 10 strands kesar, saffron
• 2 tablespoons milk
• ¼ cup hung curd
• 3 tablespoons honey
• 3 tablespoons of orange juice
• 2 pinches salt
• 1 teaspoon orange zest
• 1 cup orange segments

Steps

1. Dry roast makhana for 5 mins on low flame (see note 1). Transfer to a plate and set aside to cool.
2. Soak almonds in hot water for 30 minutes. After 30 minutes, remove the skin and set aside.
3. Soak saffron thread in hot milk for 15 minutes till the milk smells fragrant and colour changes to yellow.
4. Add roasted makhana, blanched almonds, kesar milk, hung curd, honey, orange juice & salt to a blender and blend until smooth.
5. Pour the pudding mix into a bowl and add ¼ cup orange segments & orange zest and mix well.
6. We used the orange skin as cups and poured the pudding in them but you can easily use any other serving dish. Set in the fridge for about 1-2 hours.
7. Top each pudding with more orange segments and chopped pista and serve cold.