Makhana kheer recipe! It is perfectly rich and creamy sweet with deliciously irresistible flavors! This makhane ki kheer is mostly prepared during Hindu fasting like Navratri vrat (upvas).
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❤️What Is Makhana?
Makhana or phool makhana is also known as foxnuts or puffed lotus seeds. These foxnuts are very healthy and easily digestible. Also, it has some medicinal properties hence used in Ayurveda.
This is used in sweets as well as savory dishes. Plus, this makes a healthy snack when roasted with some spices (just like this vagharela mamara). Most of the time, it is consumed during Vrat, upvas in North India.
During fasting, we mostly eat potatoes or sabudana recipes which is full of carbohydrates. So it is important to balance our diet by including makhana, dried fruits, nuts and fresh fruits.
🧾Ingredients
Here is the pic of the ingredients used in making makhana kheer. You’ll need only 7 ingredients and 25 minutes to make this delicious makhane ki kheer.
Makhana: It is very easily available in any Indian grocery stores here in the USA.
Sugar: The amount of sugar used here is enough to make this kheer just sweet. If you prefer your dessert on a sweeter side then increase the amount here.
Milk: To get a nice, creamy and rich flavor you have to use full-fat whole milk. Low-fat or fat-free won’t work here.
Saffron and cardamom: These two are added for flavor and also make kheer aromatic.
Cashews: Instead you can use your choice of any nuts like almonds, pistachios or even dry fruits like raisins (you can see I have used in step-by-step photos).
👩🍳Step By Step Photo Instructions
1) Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.
2) Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl. In the same ghee, fry raisins till they get plump up. drain ghee and remove them in the same bowl with cashews. Keep it aside.
3) In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.
4) Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, crush a few makhana into a coarse powder using your thumb and fingers. This helps to thicken the kheer.
5) Now the milk is thickened and add saffron.
6) Also, add prepared makhana.
7) Let it simmer for 4-5 minutes.
8) Then add sugar and let it simmer for 2-3 minutes
9) Add cardamom powder and stir. Turn off the stove.
10) Garnish with fried cashews and raisins.
🍽 Serving Ideas
- You can serve makhane ki kheer warm or chilled. To serve chilled, let the kheer come to room temperature and then chill into the refrigerator for a few hours and then serve.
- This makhana kheer is served during vrat days as a dessert after a meal or along with the meal.
- You can enjoy it any time of the year, it doesn’t have to be fasting days.
Check Out Other Kheer Recipes For Vrat
PS Tried this recipe? Please leave a star rating in the recipe card below and/or a review in the comment section. I always appreciate your feedback! Plus, Subscribe to my newsletter and follow along on Pinterest, Instagram, and Facebook for all the latest updates.
📋 Recipe Card
Makhana Kheer (Makhane Ki Kheer)
Ingredients
- 1 ½ tablespoons Ghee (clarified butter)
- 2 tablespoons Cashew nuts
- 2 tablespoons Raisins
- 1 cup Phool makhana (Fox nuts or lotus seeds)
- 3 cups Milk
- Saffron few strands
- ¼ cup Sugar
- ⅛ teaspoon Green cardamom seeds powder
Instructions
- Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.
- Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl.
- In the same ghee, fry raisins till they get plump up. drain ghee and remove them in the same bowl with cashews. Keep it aside.
- In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.
- Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, crush a few makhana into a coarse powder using your thumb and fingers. This helps to thicken the kheer.
- Now the milk is thickened and add saffron and prepared makhana. Let it simmer for 4-5 minutes.
- Then add sugar and let it simmer for 2-3 minutes
- Add cardamom powder and stir. Turn off the stove.
- Garnish with fried cashews and raisins.
Notes
- If you prefer more sweet kheer then increase the sugar amount. I like my makhana kheer just sweet.
- It is highly recommended to use full-fat whole milk.
Priya Sharma
Cant take my eyes from those bowl of incredibly delicious kheer, have tried makhana kheer but yours sounds simply fabulous. Feel like having a bowl rite now.
Kanan
yes it tastes delicious