Phool Makhana Kheer (Makhane ki Kheer) is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), milk, sugar, and dry 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).
About Makhana Kheer
Phool 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 and comes together in under 30 minutes using basic ingredients.
Rich and creamy Makhana ki Kheer is a perfect dessert for festive meals, special occasions, or Vrat days (Hindu fasting).
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, 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 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. Try other makhana recipes like Roasted Makhana, Makhane ki Sabji, Makhana Raita, or Roasted Makhana Namkeen.
This recipe can be easily doubled or tripled.
If you are looking for more kheer recipes, here are some of my other favorites
You will get all the ingredients to make makhana kheer recipe in an Indian grocery store or online.
Makhana – 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 or pine nuts and seeds like melon seeds or sunflower seeds.
Others – Other than the above-mentioned ingredients, you will also need ghee, green cardamoms, sugar, and saffron.
Saffron strands are optional but highly recommended.
You can also flavor the kheer with a few drops of rose water or kewra essence.
You can add ½ cup soaked sabudana (sago) along with makhana and make sabudana makhana kheer.
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. 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 34 oz (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 – Stir very frequently to avoid 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.
- 2 tablespoon slivered almonds
- 2 tablespoon slivered cashew nuts
- 2 tablespoon slivered pistachios
- 2 tablespoon raisins
and cook until kheer thickens (10-12 minutes).
Stir 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 granulated white sugar and 2-3 crushed green cardamoms and cook for another 2-3 minutes.
Kheer is ready. Garnish with more slivered nuts and serve hot or chilled.
Note – The kheer will thicken slightly once cooled.
Frequently Asked Questions
Makhana is a great food option for growing babies. Among the various ways 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 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 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. 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 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 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 or coconut oil and whole milk with plant-based milk like coconut milk, almond milk, or soy milk. I like almond milk as it adds a lovely nutty flavor to it.
If using coconut milk, use thin coconut milk to cook the makhana. Add thick coconut milk and remove the pan from heat when the kheer is cooked. It will avoid the splitting of coconut milk.
Makhana Kheer stays 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.
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Phool Makhana Kheer Recipe (Makhane Ki Kheer)
- 2 tablespoons ghee
- 2 cups makhana (foxnuts, puffed lotus seeds)
- 34 ounces whole milk (full-fat milk) (1 liter)
- 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)
- 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.