Ingredients:

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Method:

1. Dry roast makhane in a wok until very lightly browned and crisp or microwave on full for 3 – 4 minutes. Stir and leave to cool.
2. Chop them up in small pieces and keep aside.
3. Mix milk and yoghurt, using a spoon. Do not beat.
4. The texture of broken up bits of yoghurt is part of this dish.
5. Add all other ingredients and stir (do not beat).
6. Serve in small cups.

Recipe courtesy of Aarthi