Makhane Ki Kheer

5 from 1 vote

This delicious recipe of Makhane ki kheer is a traditional Indian dessert relished mostly on festive and celebratory occasions. Prepared primarily with fox nuts (Phool makhana), milk, and sugar and embellished with nuts and saffron, this flavorful pudding is super easy to make.

Prep: 10

Cook: 20

Total: 30

Course: Dessert

Cuisine: Gluten-free, Vegetarian

Servings:

Calories: 474kcal

Author: Ruchi

Ingredients

2 tablespoons Ghee divided
1¾ cups Phool Makhana foxnuts
3½ cups Full-fat milk
½ cup Milk Powder
⅓ cup Sugar
¼ teaspoon Saffron strands
¼ teaspoon Cardamom powder
2 tablespoons Slivered Almonds
2 tablespoons Cashews
2 tablespoons Golden raisins
1 teaspoon Charoli Seeds chironji

GARNISHES

- - Slivered Pistachios
- - Mixed Nuts

US Customary - Metric

Instructions

ROAST MAKHANA

Heat ghee in a heavy-bottomed pan over medium-low heat.
Once hot, add phool makhana and roast them for 4-6 minutes or until the makhanas are light brown and crunchy.
Once done, remove from heat and set them aside on a plate.

TOAST DRY NUTS

To the same pan, add ghee.
Once hot, add raisins, cashews, almonds, and charoli seeds to the pan.
Sauté the nuts for a minute over medium-low heat.
Once done, remove the nuts from the pan and transfer them onto a plate. Set it aside.

PREPARE THE MILK BASE

To the same pan, add milk and stir it for 1-2 minutes.
Now, add toasted saffron strands and cardamom powder to the milk and stir it well.
Add milk powder and stir until no lumps remain.
Bring the milk to a frothy boil.
Tip — When cooking the milk, keep stirring to prevent it from sticking to the pan and burning.
Add sugar and stir until sugar is completely dissolved.
Simmer for 3-4 minutes until the milk thickens a bit.
Add toasted phool makhane and toasted nuts to the boiling milk. Mix it well.
Cover the pan and allow the makhanas to simmer in the milk for 4-5 minutes or until the makhana pearls soak up the milk and become soft.
The makhanas will meld into the milk base and become very soft.
Take it off the flame. Add the slivered nuts and mix well.
If you prefer it chilled, then allow the kheer to cool down completely. Transfer it to an airtight container and chill overnight. Garnish it with slivered pistachios and serve.

Video

Notes

Frequently Asked Questions

Can I make the Makhana Kheer with jaggery?

Yes, sure you can! You can make a healthier version of the lotus seeds kheer by sweetening it with jaggery. However, the process differs slightly.

To add jaggery to the recipe -

Cook the kheer as mentioned in the recipe, but skip the step where sugar is added.
Proceed with the remaining instructions.
Switch off the flame when the makhanas feel soft, and add jaggery to the recipe. Stir until the jaggery dissolves completely.
You will notice a beautiful caramel-y hue that comes from the jaggery that sets this recipe apart!
Ensure not to add jaggery to the simmering milk, which will cause the milk to curdle.

How can I make vegan Makhane Ki Kheer?

You can easily convert this recipe into a vegan one. For this, all you have to do is -

Swap ghee with coconut oil or vegan butter.
Replace the regular milk with some plant-based milk, such as almond milk.
Vegan sugar cane is used to sweeten this kheer recipe. However, you can use maple syrup or date paste for dark and robust flavors.
You can crush half the quantity of toasted makhanas and add it to the simmering milk. This will render the kheer a rich, creamy texture and make it truly irresistible.

What can I use instead of Milk Powder?

You can use homemade mawa instead of milk powder, and your recipe will taste equally excellent! Add ¼ cup of crumbled mawa to the simmering milk and enjoy the creamiest kheer ever!

Nutrition