Makhana Kheer Recipe | Makhane ki Kheer
Makhana Kheer or Makhane ki Kheer is one of the popular vrat recipes in northern parts of India. Makhanas or Phool Makhanas are known as fox nuts or lotus seeds in English.
Believe me, I tried makhanas for the first time just a few months ago when I posted Makhana Namkeen video recipe on my YouTube Channel and since then I have fallen in love with them. Not only are they tasty and easy to prepare but also highly nutritious.
They are packed with goodness of protein, potassium, phosphorus, carbohydrates, fibre, magnesium, iron and zinc. Consuming makhanas regularly also helps to keep diabetes, high blood pressure and hypertension in control. Also, as they are low in calories they enable weight loss, if you don’t eat them as kheer too often 😉 So do make them a part of your regular diet and stay healthy!
If you are looking for some other simple, delicious and nutritious recipes for vrat/ fasting check out Rajgira Paratha, Rajgira Halwa, Sweet Potato Chaat/ Shakarkandi Chaat, Sweet Potato Gulab Jamuns, Sabudana Khichdi, Dahi Sabudana, Sabudana Vada, Kuttu ki Puri and Vrat wale Aloo Tamatar ki Sabji.
- Ingredients: (1 cup = 200 ml)
- ½ litre full fat milk/ doodh
- 2 cups fox nuts/ phool makhana
- ½ cup sugar/ cheeni or as per taste
- 2 tsp ghee
- 12-15 raisins/ kishmish
- 4-6 cashew nuts/ kaaju broken into pieces
- 4-6 almonds/ badam sliced
- 4-5 pistachios/ pista sliced
- Powder of 3-4 green cardamom/ hari elaichi ka powder
- 10-12 saffron strands/ kesar ke dhaage
How to prepare Makhana Kheer/ Makhane ki Kheer?
- Check the makhanas for any residue of the hard cover and remove it.
- On a low heat, add ghee to a thick bottom pan and let it melt.
- Add makhanas into the ghee and roast them on low heat till they turn slightly golden in colour. Keep stirring continuously so that they do not get burnt. Note: Do not let them turn brown.
- Simultaneously heat milk in another vessel.
- Once the makhanas turn slightly golden in colour, add the hot milk and saffron strands. Adding the saffron strands now will give the kheer a nice colour and aroma by the time it gets cooked.
- Let the makhanas cook for about 5 minutes so that they puff up a bit and become soft. Stir at intervals.
- Now mash the makhanas slightly against the sides and base of the saucepan with the help of a spoon as shown in the video. Note: Do not make a paste of the makhanas. Alternatively you may make big pieces of the makhanas before roasting them but it is a time consuming process or you may put them in a mixer grinder on pulse mode after roasting but some makhanas may turn into powder. That is the reason, I used this method for mashing the makhanas.
- Add sugar and dry fruits/ nuts. Cook for another 2 minutes.
- You will notice that the kheer has thickened a bit and has got a nice colour due to the saffron. Switch off the gas flame. Note: Do not thicken the kheer too much because it tends to thicken as it cools down.
- Add cardamom powder and mix. Cover the pan for about 2 minutes so that the kheer gets cardamom aroma and flavour.
- Delicious Makhana Kheer is ready! Garnish it with a few more dry fruits/ nuts and or saffron (optional).
Serve the kheer warm or cold. It tastes absolutely delicious!
I hope you liked this recipe. Do share it with family and friends.
WATCH MAKHANA KHEER RECIPE IN HINDI VIDEO HERE:
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Thank you for your time 🙂
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