Makhana Kheer is a rich dessert made with makhana, milk, sugar, nuts and saffron. It is usually made on special occasions and enjoyed for its smooth texture and sweetness. The kheer is quite comforting, light in texture and with a beautiful subtle nutty taste. Makhana Kheer is a creamy kheer most commonly made for Navratri.
This kheer tastes like a rich dessert but somehow healthy with the addition of makhana. Fox nuts or makhana are rich in protein and low in fat, hence making it a healthy sweet dish. You can have it hot or cold and it is one of those desserts which is liked by all.
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About Makhana Kheer
Makhana Kheer is an easy and rich dessert made with roasted lotus seeds cooked till they are soft and creamy. Its silky texture and light nutty flavor makes it different from regular rice or vermicelli kheer. You can make this at any moment when you feel like having something light and comforting.
This kheer originated from Indian festivals like Navratri when sweets are prepared using easy and healthy ingredients. Makhana is a favorite ingredient for decades, used in sweets, snacks and even few savory dishes. Its mild flavor and slightly crispy texture when roasted is ideal for kheer.
This recipe has a rich taste with a silky smooth texture and flavor of saffron and cardamom. You may also try to include more nuts to make it more rich and crunchy.. Some actually add khoya or condensed milk for a more superior and sweeter version, but the plain one tastes actually very nice by itself.
I make this most often on weekends or when there is a festival and I wish to have something fast yet special. I sometimes eat it warm with family, but refrigerating it for several hours makes it taste soo good. Kids love it chilled and often demand for this kheer.
Makhana Kheer Video
Makhana Kheer Ingredients
- Phool Makhana - I roasted lotus seeds for kheer, it gives nice crunch and nutty taste. You can grind half of it and add other half as such.
- Milk - I used full cream milk which makes it really rich and tasty. You can use packet milk or farm fresh cows milk as per your preference.
- Sugar -I have used white sugar, you can use brown sugar or cane sugar too as an alternate.
- Ghee - I used ghee to roast makhana, it gives lovely aroma and nutty flavor.
- Saffron - Just few strands gives nice color and mild aroma.
- Cardamom powder - added for taste and flavoring.
- Nuts - I have used cashews for grinding along with makhana and pistachios for garnish, gives crunch and look nice. You can also use almonds or cashews.
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How to make Makhana Kheer Step by Step
1.To a pan add 1 teaspoon ghee add 1 and ½ cups makhana. Roast in low medium flame until golden and crisp.
2.It should be crisp and break like this when pressed. This is the right stage to switch off.
3.Take half of roasted makhana along with 4 whole cashews. Set remaining roasted makhana aside we will add it to kheer at the final stage.
4.Grind it to a slightly coarse powder, Set aside.
5.Boil 2 cups full cream milk and simmer for few minutes. Stir in between to avoid burning at the bottom.
6.Add makhana cashew powder.
7.Add around 10 saffron strands, ¼ teaspoon cardamom powder.
8.Mix it well. Simmer for few minutes until thick and creamy.
9.Saffron color and flavor will slowly get infused and the color changes to light yellow.
10.Now add ¼ cup sugar.
11.Mix it well, simmer until slightly thick.
12.Now add remaining roasted makhana.
13.Mix it well, cook for few seconds. Add mixed nuts and switch off. I added very little and reserved the nuts for garnish.
Chill it for an hour at least. Serve chilled!
Expert Tips
- Roasting - I usually roast until slightly golden and crisp, gives perfect crunch. Don't roast too much, check by breaking in between.
- Grinding - I usually grind half of makhana to make kheer extra creamy. You can even crush it coarsely and add it too.
- Milk consistency - I boil milk and simmer for few minutes so it reduces and the kheer is more rich and creamy.
- Sweetness - I have used white sugar. You can can use powdered jaggery or brown sugar or cane sugar too. Adjust sweetness according to your taste. You can replace ¼ cup sugar with ⅓ cup condensed milk too.
- Flavoring - I like adding cardamom powder, saffron which is perfect for this kheer.
- Nuts - I have used cashews and pista. You can use almonds too.
Serving and Storage
Serve Makhana Kheer warm or chilled as you like it. It goes well with sprinkling pistachios or few saffron strands. You can store leftover in fridge 1-2 days, just heat little on stove before serving or eat straight cold.
FAQS
1.Can I skip saffron?
Yes you can skip, kheer will still taste good. But I recommend adding saffron as it adds a rich taste to the kheer.
2.Can I make it vegan?
You can use almond milk or coconut milk instead of normal milk, flavor little different but works.
3.Can I make in advance?
Yes, few hours in advance is fine. Keep in fridge and stir before serving.
4.Can I add other nuts?
Yes, almonds, cashews or raisins also works very well in kheer. You can even ghee fry and add it.
5.Can I grind all makhana?
Yes you can, but I like to keep half roasted to added as whole for little crunch.
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📖 Recipe Card
Makhana Kheer Recipe
Ingredients
- 1 and ½ cups phool makhana
- 2 cups full cream milk
- ¼ cup sugar
- 1 teaspoon ghee
- 4 whole cashews
- 10 strands saffron
- ¼ teaspoon cardamom powder
- 1 tablespoon pistachios
Instructions
- To a pan add 1 teaspoon ghee add 1 and ½ cups makhana. Roast in low medium flame until golden and crisp.
- It should be crisp and break like this when pressed. This is the right stage to switch off.
- Take half of roasted makhana along with 4 whole cashews. Set remaining roasted makhana aside we will add it to kheer at the final stage.
- Grind it to a slightly coarse powder, Set aside.
- Boil 2 cups full cream milk and simmer for few minutes. Stir in between to avoid burning at the bottom.
- Add makhana cashew powder.
- Add around 10 saffron strands, ¼ teaspoon cardamom powder.
- Mix it well. Simmer for few minutes until thick and creamy.
- Saffron color and flavor will slowly get infused and the color changes to light yellow.
- Now add ¼ cup sugar.
- Mix it well, simmer until slightly thick.
- Now add remaining roasted makhana.
- Mix it well, cook for few seconds. Add mixed nuts and switch off. I added very little and reserved the nuts for garnish.
- Chill it for an hour at least. Serve chilled!
Video
Notes
- Roasting Makhana - I usually roast until slightly golden and crisp, gives perfect crunch. Don't roast too much, check by breaking in between.
- Grinding makhana - I usually grind half of makhana to make kheer extra creamy. You can even crush it coarsely and add it too.
- Milk consistency - I boil milk and simmer for few minutes so it reduces and the kheer is more rich and creamy.
- Sweetness - I have used white sugar. You can can use powdered jaggery or brown sugar or cane sugar too. Adjust sweetness according to your taste. You can replace ¼ cup sugar with ⅓ cup condensed milk too.
- Flavoring - I like adding cardamom powder, saffron which is perfect for this kheer.
- Nuts - I have used cashews and pista. You can use almonds too.
SaagarikaKitchens
Nice recipe. will try and comment. Like your website a lot.
best wishes,
Saagarika