Makhana Kheer Recipe
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.
Servings2 people
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.
Nutrition Facts
Makhana Kheer Recipe
Amount Per Serving (125 ml)
Calories 338
Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 36mg12%
Sodium 94mg4%
Potassium 733mg21%
Carbohydrates 46g15%
Fiber 0.4g2%
Sugar 30g33%
Protein 12g24%
Vitamin A 423IU8%
Vitamin C 0.2mg0%
Calcium 343mg34%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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