Makhana and oats tri colour pudding

Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Makhana and oats tri colour pudding. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

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As for the number of servings that can be served to make Makhana and oats tri colour pudding is 8 people. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we have to first prepare a few components. You can cook Makhana and oats tri colour pudding using 10 ingredients and 18 steps. Here is how you can achieve that.

#NEW

New innovation with healthy ingredients made Makhana and oats pudding with richness of cream milk and nuts.

Ingredients and spices that need to be Make ready to make Makhana and oats tri colour pudding:

1. 1 cup plain oats (Roasted and powder)
2. 2 cup Makhana/fox nut (Roasted and powder)
3. 1 litre Milk
4. 1/2 cup cream
5. 1/2 cup chopped mix nuts (almond,cashewsnut and pistachios)
6. 1 tsp cardamom powder
7. 1 cup sugar
8. 10 kesar ( saffron strand) leaves soaked
9. as needed milk
10. 3 tbsp beetroot Juice

Instructions to make to make Makhana and oats tri colour pudding

1. Take kadai add plain oats and dry roast it for 5 to 7 minutes.
2. Now churn in mixer jar to make a powder.
3. Now dry roast Makhana also and make a fine powder.
4. Take a wok add milk and let it boil in medium flame stir continuously.
5. After 15 minutes of boil milk reduces a little.
6. Now add sugar to it and give a mix.
7. Now add oats and Makhana powder and mix all together without forming lump.
8. Cook it for again 5 to 10 minutes.
9. Now add chopped nuts and cardamom powder.
10. Lastly add cream and mix all together for a minute.
11. Now switch the flame off.
12. Divide pudding in three equal portion.
13. Add beetroot juice in 1st portion (became pink)
14. Add kesar milk in 2nd portion (became yellow)
15. And keep 3rd portion as it is.
16. Now arrange as your choice.
17. Garnish with chopped nuts and Makhana sugar art.
18. Serve chilled for batter taste.

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