Makhane Ki Kheer is a traditional indian dessert made with makhana (puffed lotus seeds), nuts, milk and sugar.
This rich and creamy kheer is a perfect dessert for festive occasions as well as for Hindu fasting days. It is very popular in north india for festivals like Janamashtami, MahaShivratri or Navratri.
Also known as Makhana kheer, this creamy indian pudding is naturally gluten free as well as grain free. This delicious dessert is nutty, creamy and is super easy & quick to make.
What Is Makhana?
Phool Makhana, also called as fox nuts has been a very popular super food in India for centuries. These are referred to as lotus seeds as well, however these are actually seeds of the euryale ferox plant.
Loaded with calcium, protein and high anti inflammatory properties, in indian cuisine makhana is used for preparation of both desserts as well as savory dishes.
Once you puff them in oil or ghee with seasonings, these puffed lotus seeds make for an excellent, low calorie healthy snack since they are low in saturated fat.
About This Recipe
Kheer is one of the most loved indian dessert in India and is made in a ton of ways using different kind of grains, fresh fruits, nuts and vegetables. Here are my rice kheer, sabudana kheer and lauki kheer recipes.
My grandmother used to make delicious makhana kheer very often during winter months for breakfast. She used to also make it for prasad (offering) for prayer time and on vrat days. This makhane ki kheer recipe is
- Easy & quick to make, takes about 25-30 minutes.
- Very good for kids for its loaded with calcium of foxnuts as well as that of milk. Just make it mildly sweet.
- Full of complex carbohydrates, high protein and hence a good snacking option as long as you keep it low in sugar.
- Can be asily doubled or tripled to make large quantity.
- I love this kheer because it dosent leave you feeling very heavy after eating. It is a great option for breakfast too as long as you sweeten it lightly.
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Ingredients
Besides Makhana, you will need basic ingredients for this recipe. You can purchase these ingredients in indian grocery stores or online.
Makhana
Use non- roasted, unflavored makhana. These are available easily in large sized bags in indian grocery stores.
Tips For Selecting Makhana
Usually Makhana come packaged in in large clear bags. When you are measuring makhana for making kheer or any recipe for that matter, pick the ones that are round and puffy.
Some makhana have a crackly black covering on them, remove the covering (it breaks when you press using your thumb) and discard before using those. The black crackly covering is inedible.
Also, it is common to find many tough and hard makhana pieces in any package.Use these for recipes that call for makhana powder.
Other Ingredients
- Whole Milk/Full-Fat Milk - You may use 2 percent milk however I stick to whole milk for desserts.
- Almond,Cashew & Chironji /Charoli - Or any nuts you like. I purchase calorie from indian grocery stores. It stays fresh for many months and I use it when making gujiya.
- Ghee - For toasting the makhana.
- Sugar - You may use condensed milk or jaggery instead if you wish. Read later in the article about instructions.
- Green Cardamom Powder is classic flavoring for makhana kheer. I add a few saffron strands as well. You could use rose or kewra water for flavoring the kheer as well.
How To Make Phool Makhana Kheer (Step By Step Photos)
- Rinse a heavy-bottomed pan or pot with water. Without wiping, pour milk into it and set on medium heat. Once the milk comes to a boil, set it to simmer. Keep stirring intermittently to make sure that the milk doesnt stick to bottom of the pot. We want the milk to thicken a bit before adding makhana.
- On other stove, simultaneously we will toast the makhana. Heat little ghee in a pan and add all the makhana. Roast on low heat for 2-3 minutes taking care that they dont brown too much but at the same time are toasty and crispy.
Pro Tip:- You could use the same pot for first toasting the makhana and then add milk and make kheer if you wish.
- To a small blender add about ⅔ cup of the roasted whole makhanas along with cardamom pods and nuts (almond and cashew). Dont add chironji, we are going to use them whole later. Crush to a fine powder(this powder will help in thickening the kheer).
- Once the milk is reduced a little, add the whole makhana along with crushed makhana powder. Add the chironji as well. Continue to cook for 8-10 minutes or until the whole makhana are soft. Check this by picking up a makhana and pressing using a spoon, it should be soft and squishy (see step7 in the collage above0.
Note :- Make sure that the makhana is cooked to soft and squishy else it is very unpleasant to eat.
- Add the sugar (or condensed milk) next and keep cooking for another 5-6 minutes stirring and scraping the sides of the pot. Switch off the stove, the kheer will thicken as it cools down.
Tips
- Always use a heavy bottomed wide pot or shallow pan for making such milk desserts. Heavy pots conduct heat better and the possibility of milk sticking to bottom is eliminated. It is easier to stir and scrape when the pot is wide.
- Dont add a lot of ghee while toasting the makhana else the kheer becomes very heavy.
- Makhane Ki Kheer is not as thick and velvety as rice kheer- it is supposed to be little runny. Dont cook a lot.
Variations
- Add ⅓ cup soaked sabudana (sago) or samo rice (morayio) while the kheer is cooking.
- Add ½ cup mango pulp once the kheer has finished cooking. Its really delicious!
- Add 3-4 tablespoons of full fat milk powder or grated mawa to make the kheer richer.
- For a low carb version- instead of white sugar, add equivalent amount of monkfruit powder to the kheer. Make sure that the sweetener is 1:1 replaceable with sugar.
- Add a tablespoon or two of thandai masala to this kheer for a cooling flavor.
Serving Storing Makhane Ki Kheer
Store Makhane Ki Kheer in an air tight container refrigerated for 2-3 days.
Serve at room temperature or chilled garnished with silvered nuts and adorned with few saffron strands. When served with dishes like sabudana khichdi or kuttu pakode, it makes for a satisfying fasting meal.
You cannot freeze it.
FAQ
Cook the kheer as noted in the recipe until makhana are soft and kheer is slightly thickish. When you are ready to sweeten, switch off the stove and take the pot off. Wait for 1-2 minutes and then add grated jaggery or jaggery powder and mix. The warmth of kheer will melt the jaggery. Dont cook the kheer after adding jaggery else it will curdle.
Use plant based butter instead of ghee and full fat unsweetened coconut milk or almond milk. The coconut milk version is super delicious. Simmer the makhana in coconut milk on low heat without letting it boil vigorously. You could add a little coconut cream to finish the kheer.
Makhane Ki Kheer (Makhana Kheer)
Equipment
- Cooking Pot
- Small Grinder
Ingredients
- 2 cup phool makhana lotus seeds, foxnuts
- 1.5 tablespoon ghee
- 4 cup whole milk
- 10 almond
- 10 cashew
- 2 green cardamom pod
- 2 tablespoon chironji/chiroli
- ½ cup sugar can go up to ⅔ cup adjust to taste
- 10-12 saffron strands
Instructions
- Rinse a heavy-bottomed pan or pot with water. Without wiping, pour milk into it and set on medium heat. Once the milk comes to a boil, set it to simmer. Keep stirring intermittently to make sure that the milk doesnt stick to bottom of the pot. We want the milk to thicken a bit before adding makhana.
- On other stove, simultaneously we will toast the makhana. Heat little ghee in a pan and add all the makhana. Roast on low heat for 2-3 minutes taking care that they dont brown too much but at the same time are toasty and crispy. Pro Tip:- You could use the same pot for first toasting the makhana and then add milk and make kheer if you wish.
- To a small blender add about ⅔ cup of the roasted whole makhanas along with cardamom pods and nuts (almond and cashew). Dont add chironji, we are going to use them whole later.
- Crush makhana and nuts to a fine powder (this powder will help in thickening the kheer).
- By now the milk would have reduced a little, add the whole makhana along with crushed makhana powder. Also add the chironji (if using).
- Stir very well and continue to cook for next 10-12 minutes or until the whole makhana are soft. Check this by picking up a makhana and pressing using a spoon, it should be soft and squishy. Note :- Make sure that the makhana is cooked to soft and squishy else it is very unpleasant to eat.
- Add the sugar (or condensed milk) next and keep cooking for another 5-6 minutes stirring and scraping the sides of the pot.
- Switch off the stove, mix in the saffron stands. The kheer will continue thicken as it cools down.
- Serve at room temperature or chilled garnished with extra nuts and few saffron strands.,
Notes
- Nutrition facts mentioned in the recipe are an estimation only.
- Always use a heavy bottomed wide pot or shallow pan for making such milk desserts. Heavy pots conduct heat better and the possibility of milk sticking to bottom is eliminated. It is easier to stir and scrape when the pot is wide.
- Dont add a lot of ghee while toasting the makhana else the kheer becomes very heavy.
- Makhane Ki Kheer is not as thick and velvety as rice kheer- it is supposed to be little runny. Dont cook a lot.
- Add ⅓ cup soaked sabudana (sago) or samo rice (morayio) while the kheer is cooking.
- Add ½ cup mango pulp once the kheer has finished cooking. Its really delicious!
- Add 3-4 tablespoons of full fat milk powder or grated mawa to make the kheer richer.
- For a low carb version- instead of white sugar, add equivalent amount of monkfruit powder to the kheer. Make sure that the sweetener is 1:1 replaceable with sugar.
- Add a tablespoon or two of thandai masala to this kheer for a cooling flavor.
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