Fresh, zesty flavors of orange meet the sweetness of a milky pudding to make this irresistible combination. This Orange Makhana Pudding has got to make it to your Diwali desserts table!
If there’s one Diwali dessert that you’ve got to try out this season, it has to be this Orange Makhana Pudding. Rich, kesari pudding paired with zesty orange is the most perfect combination. Sweet, creamy, citrus-y goodness!
We serve this makhana pudding in a halved orange peel so that it looks as good as it tastes. Truly such a stunner dessert that’s made for the festive table!
jump that section: Orange Makhana pudding
Ingredients Overview
You’ll be surprised how healthy the ingredients for this pudding are! The base for the pudding is blitzed phool makhana along with some hung curd, which makes this a protein-rich dessert. We also add almonds, saffron, milk, orange juice and zest, and sweeten with honey.
It’s deliciousness that’s good for you and I feel so happy serving healthy Diwali sweets like these for my loved ones!
Frequently Asked Questions
You can store the makhana pudding in an airtight container in the refrigerator for up to 2 days. Directly place the serving cups in a container or alternatively you can wrap them with cling film.
Yep! If making this for a gathering, you can prep the cups the night before or in the morning and leave them to set in the fridge.
Yep! If making this for a gathering, you can prep the cups the night before or in the morning and leave them to set in the fridge.
I’ve tried and tested this recipe with zesty orange, but you could also try making this with passionfruit for a unique take! I think that would be delicious too.
Roasting the makhana is what will ensure smooth grinding for a lump-free smooth pudding – don’t skip this step!
If you’ve been busy menu planning for get togethers and wondering what easy Diwali sweets to make for your guests, then this Orange Makhana Pudding is just what you need.
Some fresh oranges, healthy ingredients, and less than an hour is all it takes to put together this gorgeous dessert. Pass everyone an orange pudding cup and get back to those Diwali card party scenes with big smiles all around! 😄
If you liked this recipe, be sure to check out my Paneer Chocolate Pudding, Festive Chocolate Rice Kheer, Easy Rice Kheer, and Mum’s Gulab Phirni. I’m also sharing more of my healthy-ish, crowd-pleasing recipes for the festive season so stay tuned for more to come!
I’d love to see your recreations and festive tables so send me pics over on my IG @my_foodstory.
Orange Makhana Pudding
Ingredients
- 1 cup phool makhana
- 10 almonds
- 10 strands kesar saffron
- 2 tablespoons milk
- ¼ cup hung curd
- 3 tablespoons honey
- 3 tablespoons of orange juice
- 2 pinches salt
- 1 teaspoon orange zest
- 1 cup orange segments
Instructions
Roasting makhana
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Dry roast makhana for 5 mins on low flame (see note 1). Transfer to a plate and set aside to cool.1 cup phool makhana
Blanching almonds
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Soak almonds in hot water for 30 minutes. After 30 minutes, remove the skin and set aside.10 almonds
Making kesar milk
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Soak saffron thread in hot milk for 15 minutes till the milk smells fragrant and colour changes to yellow.10 strands kesar, 2 tablespoons milk
Making pudding
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Add roasted makhana, blanched almonds, kesar milk, hung curd, honey, orange juice & salt to a blender and blend until smooth.¼ cup hung curd, 3 tablespoons honey, 3 tablespoons of orange juice, 2 pinches salt
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Pour the pudding mix into a bowl and add ¼ cup orange segments & orange zest and mix well.1 teaspoon orange zest, 1 cup orange segments
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We used the orange skin as cups and poured the pudding in them but you can easily use any other serving dish. Set in the fridge for about 1-2 hours.
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Top each pudding with more orange segments and chopped pista and serve cold.
Notes
- Makhana are roasted to ensure smooth grinding which makes sure that the pudding comes out smooth
- Use sweet, ripe oranges in this recipe since that brings out the flavour the best
Nutrition
This article was written by Navya Khetarpal.
The post Orange Makhana Pudding appeared first on My Food Story.
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