This creamy Makhane ki Kheer or Makhana Kheer is an 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.
About This Recipe
Makhane ki Kheer is a popular Indian dessert that is served during fasting days, festivals, or any other special occasion. It is also called Payasam, in the South Indian part of the country.
It is basically a fox nut pudding which is made by boiling milk and sugar together along with some roasted makhana and dry fruits.
The milk is simmered until it turns thick and creamy, which is then flavored with cardamom powder, saffron strands and slivers of almonds and pistachios.
Makhana – Also called Lotus Seeds or Fox Nuts, Makhana is a popular ingredient that is eaten as a snack as well as used in many recipes. They are rich in protein, calcium, and even contains good carbohydrates.
Milk – Use Full fat milk to make this Kheer, as it will result in rich and creamy texture.
Dry Fruits – I like to load this Kheer with dry fruits. Here I have used cashews, almonds, pistachios, and raisins.
Other Ingredients – Other than these above ingredients, we will need Ghee, Cardamom Powder, Sugar, and Saffron. While Cardamom Powder adds a nice flavor, saffron gives it a nice color.
Step by Step Recipe
Heat ghee in a heavy bottom pan.
Add makhana and roast on medium heat until crispy.
Add milk in the pan and bring it to a boil.
Simmer the heat and let the kheer cook for 10-12 minutes. Add almonds, cashew nuts, pistachios and raisins and cook until kheer thickens.
Add sugar and cardamom powder and cook for another 2-3 minutes.
Finally add saffron threads and cook for 2-3 minutes. Serve the kheer hot or chilled.
Frequently Asked Questions
Makhana is an ideal food option for growing babies. Among the various ways in which you can feed your babies, makhana kheer is the best choice.
To make this kheer for babies, just roast the makhanas in ghee until crispy and then grind them well into a fine powder.
Now add the powder into the milk along with some sugar and boil it 2-3 times.
Do not boil the milk until thick and creamy because babies would not be able to digest it properly.
Add dry fruits, saffron, and cardamom powder as per the liking and age of your baby.
If you wish to prepare a healthier version of this kheer, replace white sugar with jaggery powder as jaggery is an unrefined version of sugar.
Since no chemicals are added while processing jaggery, it tends to keep its all vitamins and minerals intact, which makes it a healthier alternative to refined sugar.
If you wish to prepare makhana kheer in just 10-12 minutes, you can add ½ a tin of condensed milk in 1-litre milk instead of refined sugar.
Adding condensed milk provides the desired consistency to the kheer and also reduces the cooking time of the milk.
You can microwave this Kheer for about a minute in a microwave safe container. You can also heat it over stove top in a pan. Keep stirring continuously while re heating to avoid burning from the bottom.
This kheer can be served either hot or chilled along with the main course meal.
It also acts as a perfect post-dinner dessert. The kheer is especially enjoyed by the ones who are fasting during the festive season.
Garnish the kheer with slivered dry fruits and dry rose petals before serving.
You can sprinkle a few strands of saffron if you wish.
Makhana Kheer stays good for about 2 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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Makhane ki Kheer Recipe
- 2 tbsp Ghee
- 2 cups Makhana
- 1 litre Full Fat Milk
- 1/4 cup Almonds (Slivered)
- 1/4 cup Cashew Nuts (Slivered)
- 1/4 cup Pistachios (Slivered)
- 1/4 cup Raisins
- 1/4 cup Sugar
- 1/2 tsp Cardamom Powder
- 10-12 strands Saffron
- Heat ghee in a heavy bottom pan.
- Add makhana and roast on medium heat until crispy.
- Add milk in the pan and bring it to a boil.
- Simmer the heat and let the kheer cook for 10-12 minutes.
- Add almonds, cashew nuts, pistachios and raisins and cook until kheer thickens.
- Add sugar and cardamom powder and cook for another 2-3 minutes.
- Add saffron threads and cook for 2-3 minutes.
- Serve the kheer hot or chilled.