Makhana Kheer Recipe – Sharmis Passion

Makhana Kheer is a rich dessert made of makhana, milk, sugar, dry fruits and saffron. It is usually made on special occasions and enjoyed because of its smooth texture and sweetness. Kheer is quite comforting, light in texture and with a lovely subtle nutty flavour. Makhana Kheer is a creamy kheer usually made for Navratri.

This kheer tastes like a rich dessert but is somewhat healthier with the addition of makhana. Fox nuts or makhana are rich in protein and low in fat, hence it is a healthy dessert. You can eat it hot or cold and it is one of those sweets that everyone likes.

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About Makhana Kheer

Makhana Kheer is an easy and rich dessert made from roasted lotus seeds cooked until soft and creamy. Its silky texture and mild nutty flavor make it different from regular rice or vermicelli kheer. You can make this any time you feel like eating something light and comforting.

This kheer has its origin from Indian festivals like Navratri when sweets are prepared using easy and healthy ingredients. Makhana has been a favorite ingredient for decades, used in sweets, snacks and even in some savory dishes. Its mild flavor and slightly crunchy texture when roasted is ideal for kheer.

This recipe has a silky smooth texture and a rich taste with the flavors of saffron and cardamom. You can also try adding more dry fruits to make it more tasty and crunchy. Some people actually add khoya or condensed milk for a better and sweeter version, but plain one actually tastes great on its own.

I often make this on weekends or when there is a festival and I want to make something quick and special. I sometimes eat it hot with the family, but keeping it in the fridge for several hours makes it taste great. Children love cold kheer and they often ask for this kheer.

makhana kheer video

[embed]https://www.youtube.com/watch?v=HI5USK8kNNg[/embed]

Makhana Kheer Ingredients

• flower makhana – I roasted the lotus seeds for the kheer, it gives a nice crispness and nutty flavour. You can grind half of it and mix the other half like this.
• Milk – I used full cream milk which makes it really rich and delicious. You can use packaged milk or farm fresh cow milk as per your choice.
• Sugar -I have used white sugar, you can also use brown sugar or cane sugar as an alternative.
• Ghee – I used ghee to fry the makhana, it gives a pleasant aroma and nutritious taste.
• Saffron – Just a few fibers give good color and mild aroma.
• cardamom powder -Added for taste and aroma.
• dry fruits – I have used cashews for grinding as well as pistachios for makhana and garnish, which are crunchy and look good. You can also use almonds or cashews.

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How to make Makhana Kheer step by step

1. Heat 1 teaspoon ghee in a pan and add 1 and ½ cups makhana. Fry on low medium flame until golden and crisp.

2.It should be crisp and should break when pressed. This is the right step to switch off.

3. Take half roasted makhana with 4 whole cashew nuts. Keep aside the remaining roasted makhana, we will add it to the kheer in the last step.

4. Grind it into a slightly coarse powder and keep it aside.

5. Boil 2 cups of full cream milk and cook on low flame for a few minutes. Keep stirring occasionally to prevent the bottom from burning.

6. Add makhana cashew powder.

7.Add about 10 saffron threads, ¼ teaspoon cardamom powder.

8. Mix it well. Cook on low flame for a few minutes until thick and creamy.

9. The saffron color and flavor will slowly dissolve and the color will change to light yellow.

10.Now add ¼ cup sugar in it.

11. Mix it well, cook until it thickens a little.

12.Now add the remaining roasted makhana to it.

13. Mix it well, cook for a few seconds. Add mixed nuts and turn off. I added very little and reserved the nuts for garnish.

Refrigerate it for at least an hour. serve chilled!

Expert Tips

• roast – I usually fry until light golden and crisp, giving that perfect crunch. – Do not fry too much, break it occasionally and check.
• grinding – I usually grind half the makhana to make the kheer more creamy. You can also grind it coarsely and add it.
• milky consistency – I boil the milk and simmer for a few minutes so that it reduces and the kheer becomes more rich and creamy.
• sweetness – I have used white sugar. You can also use powdered jaggery or brown sugar or cane sugar. Adjust sweetness as per your taste. You can also take ⅓ cup condensed milk instead of ¼ cup sugar.
• flavoring – I like to add cardamom powder, saffron which is perfect for this kheer.
• dry fruits – I have used cashews and pistachios. You can also use almonds.

serving and storage

Serve Makhana Kheer hot or cold as you like. It tastes good with sprinkled pistachios or a few saffron threads. You can keep the leftovers in the refrigerator for 1-2 days, just heat them a little on the stove before serving or eat them cold.

general questions and answers

1.Can I skip saffron?

Yes, you can leave it out, the kheer will still taste good. But I recommend adding saffron as it adds a spicy flavor to the kheer.

2.Can I make it vegetarian?

You can use almond milk or coconut milk instead of regular milk, the taste is a little different but works.

3.Can I make in advance?

Yes, okay a few hours ago. Refrigerate and stir before serving.

4.Can I add other nuts?

Yes, almonds, cashews or raisins also taste very good in kheer. You can also fry it in ghee and add it.

5.Can I grind whole makhana?

Yes, you can, but I prefer to fry half and mix them whole for a little crispiness.

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