Makhane ki kheer is a tasty Indian dessert that is made with foxnuts or lotus seeds. It is light, comforting and comes together with just a handful of ingredients you probably already have at home. The makhana softens in the milk, soaking up all that flavor, while still keeping a slightly chewy texture.
I usually make this during festivals, fasting days, or when I just want something warm and mildly sweet after dinner. It's not overly rich, which is exactly why I keep going back for another bowl.
What are Makhana or Foxnuts?
Foxnuts are puffed lotus seeds that are very popular and tasty. You can just roast them with a few spices and they make for a light and delicious munchies.
You can make tasty curry with them like this Makhana Curry that I made. Or if you are in a mood for something sweet, this easy makhane ki kheer is the perfect dessert.
Made with just 6 ingredients, any one can make this to perfection. This is also the perfect vrat recipe if you are fasting during Navratri.
Here are the other Navratri recipes that you can try: sabudana khichdi, sookhi arbi, sabudana vada, kaddu ki sabzi, kachche kele ke kebab.
Ingredients
Makhana: Makhana is the hero ingredient for this kheer or milk pudding.
Milk: Whole milk works best for a creamy kheer. You may also use plant-based milk if you wish to avoid dairy.
Sugar: Adjust the quantity based on how sweet you like your kheer.
Nuts: Chopped almonds, cashews and raisins add a delicious texture and rich taste to the kheer.
Cardamom Powder: Gives a signature taste to kheer.
Ghee: Makes the kheer taste delicious.
Instructions
Heat ghee in a pan on medium heat. Add the makhana and cashews and roast them for a couple of minutes minutes, stirring continuously until they turn crisp.
Let them cool slightly. Take half of the makhane with some cashews and powder in a blender.
In the same pan, add the milk and bring it to a gentle boil. Add powdered makhana-cashew mixture along with powdered cardamom. Simmer
Add the roasted makhana to the milk as well and let it simmer on low heat for about 10 to 15 minutes. Stir occasionally so it doesn't stick to the bottom.
Once the makhana softens and the milk thickens slightly, add sugar and mix well. Taste and adjust. Serve hot with slivered nuts.
Your tasty makhane ki kheer is ready.
Expert Tips
1. Roasting the makhane before adding to milk enhances the taste of the kheer.
2. Slow cooking the kheer gives it creaminess. You can add a few saffron strands for added color and flavor.
3. You can adjust the consistency of the kheer if it gets too thick by adding more milk.
4. Makhane ki kheer thickens as it cools down, so don't worry if it looks slightly thin at first.
5. It tastes great both warm and chilled.
So, here's how to make makhana kheer:
Makhane ki Kheer | Makhana Kheer Recipe
Ingredients
- 2 cups makhana
- 500 ml. whole milk
- ½ cup cashews
- 5 tbsp. sugar adjust as per taste
- 1 tbsp. ghee
- Few green cardamom
- Slivers of dry fruits like almonds cashews for garnish
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Instructions
- Lightly fry the makhana or foxnut along with cashews in ghee. Keep aside.
- When cooled, take half the makhana, cardamom seeds and most of cashews and blend in a blender.
- Now heat milk in a kadhai/pan. Add the blended makhana and cashew mix to it along with sugar to the milk. Add the whole toasted makhana as well and cook on low heat for about 15 minutes uncovered till the kheer becomes slightly thick.
- Take it off the heat and serve hot or cold with slivers of nuts.
- Your makhana kheer is ready to serve.
Nutrition
Hope you enjoyed this makhana kheer recipe and will try it at home.
Do also share this recipe with your friends if you liked it.
Sanch @ Sanch Writes says
Not sure if I’ve had this; I don’t eat Indian sweets too often and don’t make them at all…they’re a bit too sweet for me. Having said that, this does look enticing.
shanayatales says
This seems simple enough, and sounds delicious. Thank your for this recipe, Rachna. Bookmarked (and pinned) to try!