Kaju Makhana Doodh - Sharad Poornima Recipe

To make Kaju Makhana Doodh, start by frying 0.25 cup of cashew nuts in 0.5 tbsp of ghee until golden brown. Next, toss 0.5 cup of makhana in the same wok until crispy. In a separate pot, combine 500 mL of full cream milk with 1 tbsp of water and a few saffron strands, allowing it to simmer on medium heat. Grind 0.25 cup of sugar with 3 cardamom pods into a fine powder and add it to the simmering milk. Stir well and let it cook for another 2-3 minutes. Finally, mix in the fried cashews and makhana, let it rest for a few minutes, and garnish with pistachio flakes before serving warm.

No, Kaju Makhana Doodh is not suitable for a vegan diet as it contains full cream milk. However, you can substitute the milk with a plant-based alternative like almond milk or coconut milk to make a vegan version. Keep in mind that this may alter the flavor and texture slightly.

If you don't have ghee, you can use unsalted butter or coconut oil for frying the cashews and makhana. For sugar, you can substitute with jaggery or a sugar alternative like stevia, adjusting the quantity to taste. If saffron is unavailable, you can use a pinch of turmeric for color, though it will change the flavor profile.

To store leftover Kaju Makhana Doodh, let it cool to room temperature and then transfer it to an airtight container. It can be refrigerated for up to 2 days. When ready to consume, gently reheat it on the stove or in the microwave, adding a splash of milk if it has thickened.

Kaju Makhana Doodh pairs wonderfully with light snacks such as fruit chaat, roasted nuts, or even a simple bowl of poha. It can also be enjoyed alongside traditional Indian sweets like gulab jamun or barfi during festive occasions.