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Preparation Time : 5
Cook Time : 15
Total Time : 20
makhana 1 1/2 cups
yogurt 2 cups
sugar 2 tbsp
Few saffron strands, soaked in 1-2 tbsp warm water. 4-5 nos
Date- tamarind chutney fir drizzling 1/4 cups
Chat masala for sprinkling 1 pinch
Bhujiya sev for topping 1/4 cups
Fresh pomegrante pearls for topping 1/4 cups
Dry roast 1 and 1/2 cup makhana in a non- stick pan tìll light golden brown and crisp.
Take yogurt in a bowl. Add sugar and saffron water and whisk well. Add roasted makhana and mix well. Set aside fòr 2 minutes or till makhana slightly soften.
Put màkhana mixture in individual serving bowls. Drizzle some date- chutney. Sprinkle some chaat masala and top with some bhujiya sev and pomegrante pearls on top.
Serve immediately garnished with ćoriander sprigs.
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