Makhana can be consumed in raw, roasted or ground form. They can be soaked in water overnight, pureed and added as thickener for soups or gravies. It can also be ground and added to soyabean, bajra and jowar flour to make gluten free, protein rich roti.
Combine the banana, rolled oats, cashews, dates, water and blend in mixer grinder till the mixture is smooth and frothy. Pour in glass and add ice cubes. Garnish with flax seeds.
Add 2 teaspoons chia seeds in a glass or jar. If you want you can rinse the seeds with water in a superfine strainer.
Add milk. You can even use almond milk or cashew milk.
Mix and Break lumps if any with a spoon. Cover and place the glasses in the refrigerator for 2 hours or for some more time or overnight.
Later, remove the glasses from the fridge. You will see that the pudding has nicely thickened.
Stir again and break lumps if any. The pudding will be thick. Top chia pudding with chopped banana and mango, chopped dates and raisins.
