Dry roast makhane in a wok, until very lightly browned and crisp or microwave on full for 3-4 minutes, stir and leave to cool.
Chop them up in small pieces and keep aside.
Mix milk and yoghurt, using a spoon. Do not beat.
The texture of broken up bits of yoghurt is part of this dish.
Add all other ingredients and stir (do not beat).
Serve after prayers in very small cups.
Ingredients: 500 ml - chilled cowï¿½s milk
125 ml - fresh ï¿½setï¿½ yoghurt
150 g - sugar, use sweetener for diabetics
2 tbsp - honey, use sweetener for diabetics
2 to 3 tbsp - desicated coconut
25 g - raisins, soaked in hot water (to make them swell up)
25 g - chiraunji, small beige coloured nuts, can be bought from indian grocers, english name cudpah nut or buchanania latifolia
1 tsp - ganga jal, holi water from the river ganges (not absolutely essential, unless you are an orthodox hindu)
a large pinch - illaichi or green cardamom powder
1 handful - basil leaves, washed and chopped roughly
20 - makhane or puffed lotus seeds, they float in the liquid and give the drink a nice texture
4 to 5 - basil or tulsi leaves, broken into small peices (not cut)