Makhana Kheer
Makhana Kheer (Makhane ki Kheer) is a creamy Indian dessert made with puffed lotus seeds (phool makhana, fox nuts), milk, sugar, and dried fruits. It is a delicious dessert that can be served on any occasion, especially for vrat or fasting days. Here is how to make it (vegetarian, gluten-free).
If you are looking for more kheer recipes, here are some of my other favorites: Seviyan Kheer, Carrot Kheer, Badam Kheer, Sabudana Kheer, and Rice Kheer.
About Makhana Kheer
Makhana Kheer (Makhane ki Kheer) is a traditional Indian dessert made using milk, fox nuts (puffed lotus seeds, makhana), other nuts, and sugar.
This sweet is simple and easy to make, coming together in under 30 minutes with basic ingredients.
Rich and creamy Makhana ki Kheer is the perfect dessert for festive meals, special occasions, or Vrat days (Hindu fasting days).
In my house, it is a must-make for Janmashtami and Navratri vrat. You can also make it for Shivratri or Ekadashi.
Makhana is also known as Phool Makhana, Lotus Seeds, or Fox Nut.
Makhana was regularly used in Indian cuisine, but its consumption has reduced over the years. Including this ingredient in your daily diet is great for your body and is highly recommended.
This Phool Makhana Kheer recipe is a great way to include this superfood ingredient in your diet. You must also try my other makhana recipes, such as Roasted Makhana, Makhane ki Sabji, Makhana Raita, or Roasted Makhana Namkeen.
Ingredients
You can find all the ingredients to make the makhana kheer recipe at Indian grocery stores or online.
Makhana is also called puffed lotus seeds, phool makhana, or foxnuts. You will easily find them in an Indian grocery store or online.
Make sure the makhana are fresh and not rancid.
Milk – Use whole milk (full-fat milk) for the best result.
Nuts – I like to load this kheer with nuts like almonds, cashew nuts, and pistachios. You can also add walnuts, pine nuts, or seeds like melon seeds or sunflower seeds.
Others – In addition to the above-mentioned ingredients, you will also need ghee, green cardamom, sugar, and saffron.
Saffron strands are optional but highly recommended.
You can also flavor makhana kheer with a few drops of rose water or kewra essence.
How To Make Makhane Ki Kheer
Heat 2 tablespoon ghee in a heavy-bottomed pan over medium heat.
Once the ghee is hot, add 2 cups of makhana and roast on medium heat until they turn crunchy. Stir continuously while roasting.
Note – At this point, you can either use this roasted whole makhana to make the kheer as I did or crush them roughly to make a coarse powder in a mortar and pestle.
Crushed makhana will make the kheer creamier. If you are crushing the makhana, crush them and add them back to the same pan.
Add 4 cups of whole milk and 15-20 strands of saffron (optional) to the pan over the makhana and bring it to a boil over medium heat.
Note: Stir very frequently to prevent the milk from scorching at the bottom of the pan.
Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
Add the following ingredients to the pan and cook until the kheer thickens (10-12 minutes).
- 2 tablespoon slivered almonds
- 2 tablespoon slivered cashew nuts
- 2 tablespoon slivered pistachios
- 2 tablespoon raisins
Stir frequently while cooking.
Keep scraping the milk that has solidified and collected on the sides of the pan and mix it with the kheer.
Add ¼ cup granulated white sugar and 2-3 crushed green cardamom pods and cook for an additional 2-3 minutes.
Kheer is ready. Garnish with more slivered nuts and serve hot or chilled.
Note – Makhane ki kheer will thicken slightly once cooled.
Frequently Asked Questions
You can replace sugar with jaggery to sweeten the kheer. Make the kheer as mentioned in the recipe. Once ready, remove the pan from the heat and add crushed jaggery. Stir until the jaggery is dissolved. Never add jaggery while the kheer is still cooking; it can curdle the milk.
You can add some condensed milk to the makhana kheer to quicken the cooking process. It will thicken the kheer and sweeten it too. Cook the makhana in milk until soft and tender. Then, add ½ cup of sweetened condensed milk to the pan and cook for an additional 5-6 minutes. Add some sugar if the kheer is not sweet enough for your taste. Add crushed cardamoms, and your kheer is ready.
Storage Suggestions
Makhana Kheer can be stored in an airtight container in the refrigerator for about 2-3 days.
It cannot be frozen, as the milk will curdle when thawed or reheated.
You Might Also Like
Craving more? Subscribe to Whisk Affair to get new recipes and a newsletter delivered straight to your inbox! And stay in touch on Facebook, Pinterest, and Instagram for all of the latest updates.
Makhana Kheer Recipe (Makhane Ki Kheer)
Ingredients
- 2 tablespoons ghee
- 2 cups makhana (foxnuts, puffed lotus seeds)
- 4 cups whole milk (full-fat milk)
- 15-20 strands saffron (optional but highly recommended)
- 2 tablespoons slivered almonds
- 2 tablespoons slivered cashew nuts
- 2 tablespoons slivered pistachios
- 2 tablespoons whole raisins
- ¼ cup white granulated sugar
- 2-3 green cardamoms (crushed)
Instructions
- Heat ghee in a heavy bottom pan over medium heat.
- Once the ghee is hot, add makhana and roast on medium heat until crispy. Stir continuously while roasting.
- Note – At this point, you can either use this roasted whole makhana to make the kheer as I did or crush them roughly in a mortar and pestle. Crushed makhana will make the kheer creamier. If you are crushing the makhana, then crush them and add them back to the same pan.
- Add milk and saffron (optional) to the pan, over the makhana, and bring it to a boil over medium heat.
- Stir very frequently to avoid milk from scorching.
- Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
- Add almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (10-12 minutes). Stir frequently while cooking.
- Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.
- Add sugar and green cardamoms and cook for another 2-3 minutes.
- Kheer is ready. Garnish it with more slivered nuts and serve hot or chilled.
- Note – The kheer will thicken slightly once cooled.
Where do you add the makhana?
Right at the beginning in the pan. Once they are toasted, add the milk to the same pan.
Wonderful taste..easy to make…