Step-by-Step Instructions

1. 1.Prepare Dates

   Remove the seeds from 6-7 dates. If dates are hard, soak them in lukewarm water for a few minutes to soften, then make a paste. For soft dates, simply remove seeds and mash to a paste.

2. 2.Dry Roast Makhana

   Place 1/4 cup of makhana (fox nuts) in a dry pan and dry roast them over medium heat until they become crispy. Once roasted, remove them from the pan and set aside.

3. 3.Dry Roast Almonds and Pistachios

   Add 8-10 almonds and 10-12 pistachios to the same dry pan. Dry roast them for a few minutes until they are lightly toasted and fragrant. Remove from the pan and set aside.

4. 4.Coarsely Crush Makhana

   In a mortar and pestle, coarsely crush half of the roasted makhana. You want a coarse powder, not a fine one. Transfer to a bowl.

5. 5.Coarsely Crush Nuts and Coconut

   In the mortar and pestle, coarsely crush half of the roasted almonds and pistachios along with 1 tablespoon of desiccated coconut. Transfer to a separate bowl.

6. 6.Boil Milk with Spices

   Pour 1 kg of milk into a large pot or karahi. Add 4 green cardamom pods and 2 small cinnamon sticks. Bring the milk to a boil over medium heat.

7. 7.Add Turmeric, Crushed Makhana, and Nuts

   Once the milk is boiling, add 1/4 teaspoon of turmeric powder, the coarsely crushed makhana, and half of the coarsely crushed almonds, pistachios, and coconut. Stir well to combine.

8. 8.Cook with Date Paste

   Continue to cook the mixture for about 5 minutes, stirring occasionally, until all the ingredients are well incorporated and the milk starts to thicken slightly. Then, add the prepared date paste and mix thoroughly.

9. 9.Add Remaining Makhana and Nuts

   Remove the cardamom pods and cinnamon sticks from the milk. Add the remaining whole roasted makhana and the remaining coarsely crushed almonds and pistachios. Cook for another 1-2 minutes, stirring gently.

10. 10.Serve and Garnish

    Once the drink is heated through and the flavors have melded, pour the energetic drink into serving glasses. Garnish with a sprinkle of the remaining crushed nuts. Serve hot.