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.
About This Recipe
Phool Makhana Kheer (Makhane ki 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 Kheer is a great dessert to serve for your festive meals or on Vrat days (Indian 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 Makhane ki Kheer is a great way to include this superfood ingredient in your diet. You can also try Roasted Makhana, Makhane ki Sabji, Makhana Raita, or Makhana Namkeen.
Makhana – Makhana is also called lotus seeds or foxnuts. You will easily find them in an Indian grocery store or online.
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 ingredients, you will need ghee, green cardamoms, sugar, and saffron.
Saffron is optional but highly recommended.
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 crispy. Keep stirring while roasting.
Note – At this point, you can either use the whole makhana to make the kheer as I did or crush them roughly. Crushed makhana will make the kheer creamier.
Add 1-liter whole milk and 15-20 strands of saffron to the pan and bring it to a boil over medium heat.
Note – Keep stirring very frequently to avoid milk from sticking to the bottom of the pan and burning.
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.
Add ¼ cup sugar and 2-3 crushed green cardamoms and cook for another 2-3 minutes.
Serve hot or chilled.
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 split 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.
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.
You Might Also Like
Makhana Kheer Recipe
- 2 tablespoons ghee
- 2 cups makhana (foxnuts)
- 1 litre whole milk
- 15-20 strands saffron
- 2 tablespoons slivered almonds
- 2 tablespoons slivered cashew nuts
- 2 tablespoons slivered pistachios
- 2 tablespoons raisins
- ¼ cup sugar
- 2-3 green cardamoms (crushed)
- 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 the whole makhana to make the kheer as I did or crush them roughly. Crushed makhana will make the kheer creamier.
- Add milk and saffron to the pan and bring it to a boil over medium heat.
- Add 1-liter whole milk and 15-20 strands of saffron to the pan and bring it to a boil over medium heat.
- Keep stirring very frequently to avoid milk from sticking to the bottom of the pan and burning.
- Reduce the heat to low cook for 10-12 minutes. Add almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (10-12 minutes). Keep stirring frequently.
- Add sugar and green cardamoms and cook for another 2-3 minutes.
- Serve hot or chilled.