Roast the Makhana: Dry roast 1 cups makhana (fox nuts / puffed lotus seeds) in a heavy-bottomed pan over medium heat, stirring constantly, until crispy and lightly golden.

Crush the Makhana: Let roasted makhana cool for a few minutes, then roughly crush each piece into 2–3 smaller chunks using your hands or a mortar and pestle. Do not powder them.

Reduce the Milk: Pour 1 liters whole milk into a heavy-bottomed pot and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until milk reduces by one-third and thickens slightly.

Add Spices: Stir in 1 teaspoons cardamom powder and the soaked saffron strands (with the soaking milk) into the reduced milk. Mix well and let the milk cool to room temperature.

Combine: Add the crushed makhana, 2 tablespoons honey (or sugar), and 0.5 cups fresh or canned mango pulp to the cooled spiced milk. Stir gently so all the makhana pieces are submerged.

Chill: Transfer to a serving bowl or individual dessert cups. Cover and refrigerate to allow makhana to absorb the milk and flavors to meld.

Garnish & Serve: Just before serving, top with 2 tablespoons chopped almonds and pistachios and a few extra saffron strands for presentation. Serve cold in clear glass bowls to show off the beautiful layers.