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5.0 from 63 votes

Makhane ki Kheer

Makhane ki kheer is a sweet dessert pudding made with Makhana (foxnuts), milk, ghee, sugar and dry fruits. This is an easy and popular sweet that is often made during Hindu fasting days.

Prep Time
15 mins
Cook Time
15 mins
Total Time
35 mins
Servings: 2
Course: Dessert
Cuisine: Indian

Ingredients

  • 1 cup makhana (foxnuts or phool makhana)
  • 2 cups whole milk
  • 3-4 green cardamom - husked and powdered in a mortar-pestle
  • 10-12 cashews or 10-12 almonds - blanched and sliced
  • 1 tablespoon golden raisins
  • 3.5 to 4 tablespoon sugar or as required
  • 1 pinch saffron
  • 2 to 3 teaspoons ghee (clarified butter)

Instructions

Roasting makhana and cashews
    Cup of Yum
  1. Heat ghee in a pan.
  2. Add the phool makhana and cashews.
  3. On a low heat, roast the makhana and cashews in ghee till the makhanas become crunchy. 
  4. The cashews will also get golden. Stir often while roasting them.
  5. Then remove them in a plate and keep aside. However keep the cashews separate from the makhana as we will be making a powder of the roasted makhana.
Making makhane ki kheer
  1. Heat whole milk in a sauce pan or a thick bottomed pan on medium-low to medium heat.
  2. Stir at intervals so that the milk does not scorch from bottom.
  3. Let the milk come to a boil.
  4. Whilst the milk is getting heated up, reserve ⅓ cup of the roasted makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 green cardamom pods along with a pinch of saffron strands.
  5. Grind or blend to a fine powder.
  6. When the milk comes to a boil, then add sugar.
  7. Add the ground powdered makhana.
  8. Also add the reserved ⅓ cup makhana.
  9. Mix very well.
  10. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium heat.
  11. Scrape the evaporated milk solids from sides of the pan and add to the milk.
  12. Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
  13. Stir and simmer the kheer for a minute.
  14. Serve makhane ki kheer hot or warm or cold. Leftover kheer can be refrigerated. On refrigeration the kheer's consistency thickens a bit.

Notes

  • Use the makhana that are fresh and have not become rancid.
  • You can add nuts and dry fruits of your choice like cashews, blanched almonds, pistachios, raisins and pinenuts. If adding raisins then add them once the kheer is cooked.
  • You can skip saffron and only make the kheer with green cardamom.
  • You can also add rose water to enhance the flavor of the phool makhane ki kheer.
  • The kheer consistency will thicken on cooling. You can vary the consistency according to your preferences.
  • The recipe can be scaled to make a big batch for pooja.