Makhana Kheer (Makhane ki Kheer) is a creamy Indian pudding made using fox nuts, milk, sugar, and dry fruits. It is a delicious dessert which can be served on any occasion especially for vrat or fasting days. Here is how to make it.
If you are looking for more kheer recipes, here are some of my other favorites – Seviyan Kheer, Carrot Kheer, Badam Kheer, Sabudana Kheer, Rice Kheer, Lauki Ki Kheer, and Paneer Kheer.
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About This Recipe
Makhana Kheer (Makhane ki Kheer, Phool Makhana Kheer) is a traditional Indian dessert made using milk, foxnuts (makhana), other nuts, and sugar. This sweet is simple and very easy to make and comes together in under 30 minutes using basic ingredients.
This rich and creamy Makhana ki Kheer is a great dessert to serve for your festive meals or on Vrat days (Hindu fasting). In my house, it is a must-make for Janamashtami and Navratri vrat. You can also make it for Shivratri or Ekadashi.
Makhana is also known as Phool Makhana or Fox nut and it is a very healthy and nutritious ingredient. It is loaded with calcium and has anti-inflammatory properties. Makhana was regularly used in Indian cuisine for its health benefits but the consumption has reduced over years.
Including this ingredient in your daily diet is great for your body and is highly recommended. This Makhana Kheer is a great way to include this superfood ingredient in your diet. You can also try other makhana recipes like Roasted Makhana, Makhane ki Sabji, Makhana Raita, or Makhana Namkeen.
This recipe can be easily doubled or tripled.
Ingredients
Makhana – Makhana is also called 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 (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, and pine nuts, or seed-like melon seeds, or sunflower seeds.
Others – Other than the above-mentioned ingredients, you will also need ghee, green cardamoms, sugar, and saffron.
Saffron is optional but highly recommended.
You can also flavor the kheer with a few drops of rose water or kewra essence.
How To Make Makhana Kheer
Heat 2 tablespoon ghee in a heavy bottom pan over medium heat.
Once the ghee is hot, add 2 cups of makhana and roast on medium heat until they turn crunchy. Keep stirring frequently 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 1-liter 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 – Keep stirring 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 2 tablespoon slivered almonds, 2 tablespoon slivered cashew nuts, 2 tablespoon slivered pistachios, and 2 tablespoon raisins and cook until kheer thickens (10-12 minutes). Keep stirring frequently while cooking.
Keep scraping the milk that has solidified and collected on the sides of the pan and mix it with kheer.
Add ¼ cup sugar and 2-3 crushed green cardamoms and cook for another 2-3 minutes.
Serve hot or chilled. The kheer will thicken slightly once cooled.
Frequently Asked Questions
Makhana is a great food option for growing babies. Among the various ways in which you can feed it to your babies, Makhane ki Kheer is the best choice.
To make Makhana Kheer for babies, roast the makhana in ghee until crispy and then grind them well into a fine powder. Bring milk to a boil and add the powder to the milk. Add a few strands of saffron and cardamom powder and cook the kheer for 8-10 minutes. Do not make very thick and creamy kheer for the babies as it will be difficult for them to digest it. Cool and serve.
You can replace sugar with jaggery to sweeten the kheer and make it healthier. Make the kheer as mentioned in the recipe. Once it is ready, remove the pan from the heat and add crushed jaggery to it. Stir until the jaggery is dissolved. Never add jaggery while the kheer is still cooking, it can curdle the milk and spoil the kheer.
To quicken the cooking process, you can add some condensed milk to the kheer. It will thicken the kheer and sweeten it too. Cook the makhana in milk until they are soft and tender, then add ½ cup sweetened condensed milk to the pan and cook for another 5-6 minutes. Add some sugar if the kheer is not sweet enough for your taste. Add crushed cardamoms and your kheer is ready.
To make a vegan version of this kheer, replace ghee with vegan butter and whole milk with any plant-based milk like coconut milk, almond milk, or soy milk. I personally like almond milk as it adds a lovely nutty flavor to it.
If using coconut milk, use thin coconut milk to cook the makhana. When the kheer is cooked, add thick coconut milk and remove the pan from heat. It will avoid the splitting of coconut milk.
Storage Suggestions
Makhana Kheer stays good for about 2-3 days in the refrigerator in an airtight container.
It cannot be frozen, as the milk will curdle when thawed or reheated.
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Recipe Card
Makhana Kheer Recipe
Ingredients
- 2 tablespoons ghee
- 2 cups makhana (foxnuts)
- 1 litre whole (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 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. Keep stirring 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.
- Keep stirring 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). Keep stirring frequently while cooking.
- Keep scraping the milk that has 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.
- Serve hot or chilled. The kheer will thicken slightly once cooled.
Notes
If using coconut milk, use thin coconut milk to cook the makhana. When the kheer is cooked, add thick coconut milk and remove the pan from heat. It will avoid the splitting of coconut milk.
