About
Makhana Kheer is a rich, creamy dessert made from makhana (fox nuts / lotus seeds) simmered in milk, lightly sweetened, and flavored with cardamom and nuts. It is popular during fasting days (vrat), festivals, and special occasions.The texture is soft and melt-in-the-mouth with a nutty aroma — comforting, light, and naturally gluten-free.
Ingredients
a) 1 cup Makhana (Fox Nuts)
b) 1 litre full-fat milk
c) 4–5 tbsp sugar (adjust to taste)
d) 1 tbsp ghee
e) 8–10 almonds (sliced)
f) 8–10 pistachios (chopped)
g) ½ tsp cardamom powder
h) Few saffron strands (optional)
i) 1 tbsp raisins (optional)
How To Make
Step-by-Step
1.Roast the Makhana
a) Heat ghee in a pan.
b) Add makhana and roast on low flame for 5–7 minutes until crisp.
c) Let cool and lightly crush (keep some whole for texture).
2.Boil the Milk
a) In a heavy-bottom pan, bring milk to a boil.
b) Simmer on low flame for 8–10 minutes, stirring occasionally.
3.Cook Together
a) Add roasted makhana to the milk.
B) Cook for 10–12 minutes until makhana softens and milk thickens.
4.Sweeten & Flavor
a) Add sugar and mix well.
b) Add cardamom powder, saffron, and dry fruits.
c) Simmer for another 3–4 minutes.
5.Rest
Let it rest for 10–15 minutes. It thickens further as it cools.
How to Serve
Best enjoyed warm in winter or chilled in summer; top with pistachios and saffron for an authentic festive touch.
