Rasmalai Pudding
Enjoy a quick and easy Rasmalai Pudding recipe, a delightful twist on the classic Indian dessert. This festive treat is perfect for fasting and sure to be a hit with both kids and adults.
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Ingredients
- 1 cup makhana foxnut
- 1 cup yogurt
- 1 tbsp brown sugar
- 2 tbsp saffron water
- 1/3 tsp cardamom
- 2 tbsp pumpkin seeds
For garnish:
- saffron strands
- pistachio powder
- coconut chips
Instructions
- Add ghee to a pan and let it melt over medium heat.
- Now, add raw makhanas to the pan and roast them until they turn crispy and light brown. Stir occasionally to avoid burning.
- Grind the makhana to a powder.
- Blend the makhana powder with yogurt, a tbsp of brown sugar, saffron water, cardamom and pistachio. Ensure the mixture is smooth and creamy.
- Pour the blended mixture into serving bowls.
- Drizzle some kesar water on top, sprinkle pistachio powder, and add coconut chips for a crunchy garnish.
Rekha's Notes
Roast Makhana Carefully: Make sure to roast the makhana on low heat until they turn light brown and crispy. This enhances the flavor and texture.
Use Fresh Curd: Ensure the curd is fresh to avoid any sour aftertaste and to keep the pudding smooth and creamy.
Nutrition
Calories: 107kcalCarbohydrates: 9gProtein: 5gFat: 6gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.003gCholesterol: 11mgSodium: 41mgPotassium: 196mgFiber: 0.5gSugar: 8gVitamin A: 87IUVitamin C: 1mgCalcium: 112mgIron: 1mg