Makhana Kheer Recipe (Makhane Ki Kheer)

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).

4.67 from 9 votes

Makhana Kheer Recipe (Makhane Ki 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.

Prep Time10

Cook Time20

Total Time30

Course: Dessert

Cuisine: Indian

Diet: Gluten Free, Vegetarian

Servings: people

Author: Neha Mathur

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

US Customary - Metric

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.

At this point, you can either use the roasted whole makhana to make the kheer as I did, or crush them roughly in a mortar and pestle to make a coarse powder. You can also crush half makhanas and keep the other half intact. Crushed makhana will make the kheer creamier. If you are crushing the makhana, 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 when cooking the kheer to avoid the 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 in consideration that the kheer will thicken slightly once cooled.

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.

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Nutrition