Kaju Makhana Doodh is a nutritious and rich drink made with cashews (kaju) and fox nuts (makhana), often consumed during fasting or special occasions like Navratri and Sharad Poornima. It combines the creaminess of milk with the delicate flavors of cashews and the crunchiness of roasted makhana, making it a perfect energy-boosting drink.
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In a wok , fry cashews with 1 tbsp ghee until golden brown. Also toss makhana till it turns out crispy. Keep aside.
In the same wok, add 1 tbsp water and 500 ml full cream milk. Add few saffron strands and let the milk simmer on medium flame.
In a mixie jar, add sugar and green cardamom and grind into fine powder. Add this powder to the boiling milk. Stir well and let it simmer for another 2-3 minutes.
Add the cashews and makhana into the milk. Turn off the flame and let it rest for few minutes. Add some pistachio flakes and serve warm.
You can adjust the consistency by adding more milk if it becomes too thick.
For a richer version, you can add some condensed milk.
If you prefer a smoother drink, you can blend the roasted makhana into a fine powder before adding it to the milk. For a more textured drink, lightly crush the makhanas instead.
Though traditionally served warm, you can refrigerate Kaju Makhana Doodh and serve it chilled for a refreshing twist, especially during warm weather.
If you're making it for fasting, jaggery can be a healthier option.
Kaju Makhana Doodh is best consumed fresh. If reheating, do so on low heat and stir occasionally to prevent curdling.
How do I make Kaju Makhana Doodh step by step?
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.
Is Kaju Makhana Doodh suitable for a vegan diet?
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.
What are some good substitutes for ingredients in Kaju Makhana Doodh?
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.
How should I store leftover Kaju Makhana Doodh?
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.
What foods pair well with Kaju Makhana Doodh?
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.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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