About the Recipe
200 ml unsweetened almond milk
1 cup roasted makhana
1 tsp saffron strands
3 tbsp chopped almonds & pistachios
2 tbsp organic jaggery powder / 3 tbsp homemade dates puree
Heat the almond milk.
Once it starts boiling add the saffron and makhana, keep stirring it 5 minutes
Add jaggery/dates puree, bring it to boil for 2 more minutes
Turn off the gas, garnish with chopped nuts.