Makhana custard

Ingredients

• Cravana Raw Makhana — 1 cup (about 20g)
• Full-fat milk — 500ml
• Ghee — 1 tsp
• Sugar, jaggery powder or dates — 2–3 tbsp, to taste
• Cardamom powder — ¼ tsp
• A pinch of saffron or ½ tsp vanilla (optional)
• Chopped fruit — 1½ cups (mango, banana, apple, pomegranate, grapes)

Method

1. Roast the makhana in ghee on low heat for 4–5 minutes until crisp. Cool, then grind to a fine powder.
2. Whisk the makhana powder into ¼ cup of cold milk to make a smooth slurry.
3. Bring the rest of the milk to a boil. Lower the heat and stir in the slurry.
4. Simmer for 6–8 minutes, stirring all the time, until it coats the back of a spoon.
5. Stir in the sweetener, cardamom and saffron or vanilla. Take it off the heat.
6. Cool completely, chill for at least an hour, then fold in the fruit just before serving.

Fold the fruit in cold, right before serving. Warm custard turns the fruit mushy and can split with mango or pineapple.