By Akshara
August 5, 2026
Makhana, or popped lotus seeds, provides a light and highly nutritious foundation for traditional fasting desserts during Sawan 2026. Slow-roasting the seeds in pure ghee unlocks a delicate nutty aroma before they are gently simmered in full-cream milk. As the makhana softens, it naturally thickens the milk into a velvety pudding without requiring added starches. Infused with fragrant cardamom, saffron strands, and crunchy slivered nuts, this comforting sweet dish offers sustained energy and nourishment throughout vrat days.
2 cups makhana (fox nuts) 1 litre full-cream milk 2 tablespoons pure ghee 1/2 cup sugar or jaggery powder 1/2 teaspoon cardamom powder A generous pinch of saffron strands 2 tablespoons chopped pistachios and almonds
Heat the pure ghee in a heavy-bottomed pot over medium heat and roast the makhana for five minutes until crisp, setting aside half a cup to crush coarsly.
Pour the full-cream milk into the same pot, bring it to a gentle boil, and add both the whole and crushed roasted makhana.
Simmer on low heat for fifteen minutes, stirring frequently, until the lotus seeds soften and the milk reduces to a thick consistency.
Stir in the sugar, cardamom powder, saffron, and chopped nuts, cooking for another four minutes before serving warm or chilled.