Makhana Almond Recipe – Traditional Indian Lotus Seed & Saffron Drink

Last Updated on 4 months by Neha Deshmukh

Makhana Almond Recipe – Traditional Indian Lotus Seed & Saffron Drink

Introduction

There’s something so comforting about a warm, nourishing drink before bed, isn’t there? This Makhana Almond recipe is a family favorite – a traditional Indian concoction passed down through generations. It’s more than just a drink; it’s a little hug in a mug! I first learned to make this from my nani (grandmother), and it’s been my go-to for a peaceful night’s sleep ever since. It’s packed with goodness and tastes absolutely divine, especially with a delicate hint of saffron.

Why You’ll Love This Recipe

This Makhana Almond drink is a powerhouse of nutrients. It’s incredibly soothing, promotes restful sleep, and is a fantastic way to sneak in some healthy fats and protein. Plus, it’s naturally caffeine-free! It’s perfect for those evenings when you want to unwind or a gentle start to your morning.

Ingredients

Here’s what you’ll need to create this comforting drink:

• 2 cup makhana (lotus seeds)
• ?? cup almonds
• 4 dry dates (seedless)
• 2 tbsp sesame seeds
• 2 tsp flax seeds
• 2 tbsp poppy seeds
• 1 inch dry ginger
• 2 piece mishri (rock candy)
• ?? tsp saffron
• As required milk

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Makhana (Lotus Seeds): Benefits and Selection – Look for makhana that’s nice and plump, with a light, creamy color. Avoid any that are broken or discolored. We’ll dive deeper into the benefits below!
• Almonds: Choosing the Right Variety – I prefer using California almonds for their mild flavor, but any variety will work. You can even blanch them quickly to remove the skin if you prefer a smoother powder. About 100g of almonds is a good starting point.
• Mishri (Rock Candy): A Traditional Sweetener – Mishri adds a unique, cooling sweetness. If you can’t find it, you can substitute with organic cane sugar, but the flavor will be slightly different. Around 50g of mishri is ideal.
• Saffron: Quality and Usage – A little saffron goes a long way! Use good quality saffron strands for the best flavor and color. A pinch (about 10-15 strands) is usually enough.

Regional Variations in Seed Combinations

Interestingly, the seed combination can vary quite a bit depending on the region! Some families add pumpkin seeds, sunflower seeds, or even fennel seeds. Feel free to experiment and find what you like best. My friend’s mother always adds a tiny bit of black cumin (kala jeera) – it’s delicious!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, dry roast the makhana in a pan over medium heat until they become nice and crunchy. This usually takes about 5-7 minutes. Let them cool completely.
2. Next, roast the almonds and dry dates separately in the same pan until they’re crisp and fragrant. Again, cool completely.
3. In the same pan, roast the sesame seeds, flax seeds, poppy seeds, and dry ginger until aromatic. Be careful not to burn the seeds! This should take around 3-5 minutes. Let everything cool down.
4. Now, combine all the roasted ingredients – makhana, almonds, dates, sesame seeds, flax seeds, poppy seeds, and dry ginger – into a mixer jar. Add the mishri.
5. Grind everything to a fine powder. You might need to scrape down the sides of the jar a few times.
6. Mix in the saffron strands and give it a quick pulse.
7. Store the powder in an airtight container.

To prepare the drink, boil 2 cups (500ml) of milk with 2 tablespoons of the powder and a few makhana. Serve hot, preferably in the morning or before bedtime.

Expert Tips

A few little things I’ve learned over the years:

• Roasting Techniques for Optimal Flavor: Roasting the ingredients really brings out their natural flavors. Keep a close eye on them to prevent burning!
• Achieving the Perfect Powder Consistency: If your mixer is struggling, add a tablespoon of almonds to help the process.
• Storing the Powder for Freshness: Store the powder in a cool, dark place in an airtight container. It should stay fresh for about a month.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Simply use your favorite plant-based milk – almond milk, oat milk, or soy milk all work beautifully.
• Spice Level Adjustment (Adding Cardamom or Nutmeg): A pinch of cardamom or nutmeg adds a lovely warmth. My husband loves it with a tiny dash of nutmeg!
• Festival Adaptations (For Janmashtami or Diwali): During festivals, I sometimes add a few chopped nuts like pistachios or cashews for extra richness.
• Adjusting Sweetness Levels: Feel free to adjust the amount of mishri to your liking.

Serving Suggestions

This drink is best enjoyed warm. You can garnish it with a few saffron strands or a sprinkle of chopped nuts. It’s lovely on its own, but you can also pair it with a light breakfast or a small snack.

Storage Instructions

The powder can be stored in an airtight container at room temperature for up to a month. The prepared drink is best consumed immediately, but you can refrigerate leftovers for up to 24 hours.

FAQs

Let’s answer some common questions:

• What are the health benefits of Makhana? Makhana is low in calories, high in fiber, and a good source of protein. It’s also known for its calming properties.
• Can I use jaggery instead of Mishri? Yes, you can! Jaggery will give a slightly different flavor, but it’s a good substitute.
• What is the best way to store the Makhana Almond powder? An airtight container in a cool, dark place is best.
• Can this drink be made with plant-based milk? Absolutely! Almond, oat, or soy milk all work wonderfully.
• Is saffron essential for this recipe, and can I omit it? Saffron adds a beautiful flavor and color, but you can omit it if you don’t have it. The drink will still be delicious!
• How long does it take to prepare this drink from scratch? From start to finish, it takes about 20-30 minutes, but most of that is roasting and cooling time.