29 Apr 2025
Makhana Kheer is a creamy Indian pudding dessert made with puffed edible seeds of water lily and milk and made aromatic with saffron and cardamom.
Makhane ki Kheer or Phool Makhana Kheer is a creamy kheer / Indian pudding dessert made with makhana / fox nuts, milk, saffron, cardamom and nuts.
Makhana kheer is a really conventional and standard North Indian dessert recipe. This scrumptious dessert is often served throughout the Indian competition season, when many individuals quick and limit sure issues like rice and different grains from their weight loss plan. This Makhana is a superb different to rice or vermicelli when making kheer.
After all, one doesn’t have to attend for a competition or non secular Hindu fasting days (Vrat days) or any particular events to make and revel in this scrumptious makhana kheer. This is very easy to make that you could make it as a dessert for any weeknights or if you end up entertaining on weekends.
Makhana or fox nuts are edible puffed seeds of the water lily plant. They’re additionally referred to as lotus seeds, however technically they don’t seem to be seeds of the lotus plant.
They’re loaded with many vitamins and are an ideal supply of protein, fiber and lots of minerals and nutritional vitamins like manganese, potassium, iron, phosphorus, Vitamin A and lots of extra.
Roasted makhana tossed with salt and a few masala is a very talked-about wholesome snack in India. It’s a nice substitute for popcorn.
This phool makhana kheer is an effective way to eat this nutritious ingredient and is particularly an ideal dessert to feed your kiddos. They get to eat a dessert whereas good issues are going into their our bodies. It is a win-win for all.
Extra kheer recipes might be discovered right here
Makhana Kheer makes use of easy substances which might be already in your kitchen and pantry aside from the primary ingredient, Makhana. You’ll be able to simply purchase this at any South Asian / Indian grocery retailer close to you or order it on-line.
Makhana – makhana are spherical puffed balls, which might be the puffed seeds of water lily. They’re additionally referred to as puffed lotus seeds, fox nuts or phool makhana. Use contemporary non-roasted and unflavored makhana, they are going to have a rancid odor if they don’t seem to be contemporary. You need to use complete makhana or a combo of complete makhana and a few makhana in a rough powder type so as to add extra creaminess to the kheer.
Milk – use complete milk or full fats milk for a creamy dessert. To make this dairy free or vegan, use every other dairy free milk like oat milk, coconut milk or almond milk. Use unsweetened plain selection.
Sugar – use common granulated sugar for this kheer recipe. It may also be substituted with equal quantities of palm sugar, coconut sugar, date sugar or jaggery. If utilizing condensed milk, use equal quantities of condensed milk as sugar and cut back the milk by that quantity.
Nuts – I really like so as to add ghee roasted nuts to this kheer. It hundreds it up with a lot extra vitamins and style. I typically use cashews, almonds and pistachios. However you should utilize any nuts like walnuts, pecans, and even sunflower seeds or pepitas. Make sure that they’re unsalted.
Ghee – ghee provides a lot taste and richness to this kheer. If making it vegan, then use coconut oil or any impartial oil instead of ghee.
Aromatics – inexperienced cardamom and saffron are used so as to add aroma and taste on this kheer. Floor inexperienced cardamom is most well-liked as an alternative of complete cardamom pod or simply the seeds. If making cardamom powder at residence, then add just a few cardamom pods to a teaspoon of sugar and grind in a mini blender or spice grinder to make a high quality powder.
Rose water or Kewra essence may also be used to taste the makhana kheer.
Step-by-step methodology with images is given under to assist make your cooking this phool makhana kheer recipe straightforward. You’ll be able to skip to the recipe card in the event you simply have to learn the recipe.
To serve – This scrumptious kheer might be served scorching, chilly or at room temperature. Prime with extra roasted nuts and a few dried rose petals for some further garnish.
To retailer this kheer, use an hermetic container, ideally a glass one and retailer within the fridge for as much as 3 days. Reheat on the range prime or microwave earlier than serving. If that is made for a fasting day like for Navratri vrat, then it’s often made and consumed on the identical day and never refrigerated.
In case you have a candy tooth like me, extra Indian desserts, candy recipes and different competition recipes which might be standard for navratri fasting or festivals like Ganesh chaturthi and Diwali might be present in Diwali Recipes and Navratri Recipes pages.
Makhana Kheer is a creamy Indian pudding dessert made with puffed edible seeds of water lily and milk and made aromatic with saffron and cardamom.
Remember to take a look at Step-by-step directions with images within the physique of the submit above
In a heavy-bottomed pan, warmth some ghee and add the nuts. Toast the nuts until they’re golden brown. Take away and preserve apart.
Add a bit extra ghee and toast the makhana in the identical pan. Roast on low warmth for about 2-3 minutes. Preserve transferring them round with a spatula in order that they do not get burnt.
At this stage, if you need, you’ll be able to take among the makhana from the pan and preserve apart. Crush this to a rough powder with a mortar and pestle or in a small blender jar. Add this again to the pan.
As soon as the makhana is roasted, add the milk to the pan. Convey the milk to a boil over medium warmth after which decrease the warmth to a low or medium-low warmth and let it simmer. Preserve stirring the milk incessantly to keep away from the milk from getting scorched.
Add the bottom makhana to this, in the event you stored some apart earlier.
Add the bottom cardamom and sugar and let the sugar soften into the kheer.
Combine within the saffron strands as effectively.
Let all of it simmer for a pair extra minutes. Do not let the milk simmer for too lengthy and get too thick, particularly when you have added the crushed makhana to this. The makhana will soak up the liquid over time and the kheer may get too thick.
Add the roasted nuts again to the pan as soon as the kheer is nearly completed. Serve instantly so the nuts are nonetheless crispy.
Serving: 0.5cupEnergy: 274kcalCarbohydrates: 25gProtein: 6gFats: 17gSaturated Fats: 10gPolyunsaturated Fats: 1gMonounsaturated Fats: 5gLdl cholesterol: 43mgSodium: 48mgPotassium: 335mgFiber: 0.5gSugar: 19gVitamin A: 207IUVitamin C: 0.2mgCalcium: 170mgIron: 1mg
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