4-5 nos few saffron strands, soaked in 1-2 tbsp warm water.
1/4 cups date- tamarind chutney fir drizzling
1 pinch chat masala for sprinkling
1/4 cups bhujiya sev for topping
1/4 cups fresh pomegrante pearls for topping
Directions
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.