Ingredients

• 500 ml - chilled cow's milk
• 125 ml - fresh - set yoghurt
• 150 g - sugar
• 2 tbsp - honey
• 2 to 3 tbsp - desiccated coconut
• 25 g - raisins, soaked in hot water
• 25 g - chironji
• A large pinch - elaichi or green cardamom powder
• 1 handful - basil leaves, washed and chopped roughly
• 20 - makhane or puffed lotus seeds
• 4 to 5 - basil or tulsi leaves, torn into small pieces (not cut)

How to Make Charnamrit

• 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.
• Chop them up in small pieces and keep aside.
• Mix milk and yoghurt, using a spoon. Do not beat.
• The texture of broken up bits of yoghurt is part of this dish.
• Add all other ingredients and stir (do not beat).
• Serve in small cups.