Method

1. Dry roast the makhana in a pan on medium heat until crisp. Set aside to cool.

2. In a bowl, combine roasted makhana, deseeded dates, and 1 cup of non-dairy milk (such as oat milk). Let it soak for at least 30 minutes.

3. Transfer the soaked mixture to a blender and grind into a smooth paste.

4. In a saucepan, bring the remaining 2 cups of non-dairy milk to a boil, stirring continuously.

5. Add the blended makhana-date paste and mix well.

6. Stir in saffron and cardamom powder. Cook on low-medium heat until the custard thickens to desired consistency.

7. Cool the mixture completely. Refrigerate for at least 2 hours.

Recipe Notes:

• Be sure to dry roast makhana well for better texture and taste.

• You can adjust the sweetness by increasing or reducing the number of dates.

• Use oat, rice, or coconut milk as a base for a smooth and thick custard.

• Add saffron and cardamom towards the end to retain their flavor.

• Chill before serving — this custard thickens further as it sets in the fridge.