Prepared by : Pooja Pandey
Preparation Time :
00:10 min






| Ingredients | Energy | Net Carbs | Protein | Fat |
|---|---|---|---|---|
Makhana - 1 ( 1.0 cup 30.0 g) |
110 kcal | 20 g | 5 g | 1 g |
Basil - 3 ( gm 3.0 g) |
1 kcal | 0 g | 0 g | 0 g |
Curd - 1 ( 100.0 g 100.0 g) |
100 kcal | 3 g | 12 g | 4 g |
| Ingredients | |||
|---|---|---|---|
Makhana - 1 ( 1.0 cup 30.0 g) |
|||
| Energy | 110 kcal | Net Carbs | 20 g |
| Protein | 5 g | Fat | 1 g |
Basil - 3 ( gm 3.0 g) |
|||
| Energy | 1 kcal | Net Carbs | 0 g |
| Protein | 0 g | Fat | 0 g |
Curd - 1 ( 100.0 g 100.0 g) |
|||
| Energy | 100 kcal | Net Carbs | 3 g |
| Protein | 12 g | Fat | 4 g |
1. **Roast the Makhana:** Heat a dry pan over medium heat. Add the makhana and roast for 5-7 minutes, stirring frequently, until they become crisp and lightly golden. This ensures they don't get soggy in the curd. Remove from the pan and let them cool completely.
2. **Prepare the Curd:** In a bowl, whisk the curd until it is smooth and creamy. If the curd is too thick, add a tablespoon or two of water to reach your desired consistency.
3. **Wash the Basil:** Gently wash the basil leaves under cold water. Pat them dry with a paper towel. Chop the basil leaves finely.
4. **Assemble the Dish:** Add the roasted makhana to the bowl of whisked curd. Gently fold them in.
5. **Garnish:** Sprinkle the chopped basil over the makhana and curd mixture.
6. **Serve:** Serve immediately or chill in the refrigerator for later. Chilling will allow the flavors to meld together.
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