Orange Makhana Pudding
Fresh and zesty meets the sweetness of milky pudding in this Orange Makhana Pudding. A super simple Diwali dessert that's sweet, creamy and citrus-y and looks gorgeous on the table!
Servings: 2 people
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
Instructions
Roasting makhana
- Dry roast makhana for 5 mins on low flame (see note 1). Transfer to a plate and set aside to cool.1 cup phool makhana
Blanching almonds
- Soak almonds in hot water for 30 minutes. After 30 minutes, remove the skin and set aside.10 almonds
Making kesar milk
- Soak saffron thread in hot milk for 15 minutes till the milk smells fragrant and colour changes to yellow.10 strands kesar, 2 tablespoons milk
Making pudding
- Add roasted makhana, blanched almonds, kesar milk, hung curd, honey, orange juice & salt to a blender and blend until smooth.¼ cup hung curd, 3 tablespoons honey, 3 tablespoons of orange juice, 2 pinches salt
- Pour the pudding mix into a bowl and add ¼ cup orange segments & orange zest and mix well.1 teaspoon orange zest, 1 cup orange segments
- 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.
- Top each pudding with more orange segments and chopped pista and serve cold.
Notes
- Makhana are roasted to ensure smooth grinding which makes sure that the pudding comes out smooth
- Use sweet, ripe oranges in this recipe since that brings out the flavour the best
Nutrition
Calories: 204kcal | Carbohydrates: 42g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 3mg | Sodium: 404mg | Potassium: 331mg | Fiber: 3g | Sugar: 38g | Vitamin A: 284IU | Vitamin C: 62mg | Calcium: 102mg | Iron: 1mg