Makhana kheer recipe, Phool makhane ki kheer

Makhana kheer also known as makhane ki kheer is an Indian dessert made with lotus seed puffs/ fox nuts. It is a creamy, nutty flavored indulgence with aromatic ingredients like saffron, cardamom made during festivals, fastings in North India.

This is very popular during Navratri, Diwali and other fasting festival occasions. You can also make it and enjoy for your sweet cravings or for get togethers.

Check out my Paneer kheer and gur makhana recipe in this website.

Jump to:

• ABOUT Makhana kheer
• Makhana kheer Ingredients
• Step by step images
• Substitutions & Variations
• My notes
• FAQs
• Recipe card

I got phool makhana this year and have made spicy phool makhana snack few times. Wanted to try other recipes with it like gravy, curries, makhana raita and kheer with it and blog.

Since Navratri starts from today, thought of making some sweets recipes and so posting this easy kheer today to begin with. I loved kheer than the snack I made earlier. It is very nice to make kheer with these fox nuts and perfect for vrat days. Check out my other Kheer recipes.

ABOUT Makhana kheer

Makhana kheer is a delightful North Indian dessert with puffed lotus seeds or fox nuts, commonly known as phool makhana in india. Ghee roasted Phool makhana is simmered in milk with rich ingredients like saffron, cardamom and nuts. The makhana add a wonderful texture and blends well in kheer. Traditionally prepared during fasting festivals like Navratri and Diwali, it also have nutritional benefits.

Makhana kheer Ingredients

• Phool Makhana - Fox nuts/ puffed lotus seeds, main ingredient for
• Sugar - For sweetening
• Milk - Use whole milk/ full fat milk for best results
• Cardamom - Green cardamom pods for flavor
• Saffron - Gives a rich flavor, adds color
• Almonds - I used sliced almonds, use your favorite nuts of choice
• Evaporated milk - Gives a rich taste, without simmering the milk.

Please check my Recipe card below for measurements

Step by step images

Roast makhana

1. First heat a pan, roast 1 cup makhana in ½ teaspoon ghee for 2 minutes. Stir every now and then for even roasting.
   
2. Crush them roughly with hands. It will be crisp, so easy to crush.
   

Make Makhane ki kheer

1. Boil 2 cups milk and add crushed makhana.
   
2. Add saffron soaked in warm milk and ¼ cup sugar.
   
3. Boil for 5 minutes until the milk reduces.
   
4. Add evaporated milk, powdered cardamom. Bring to boil in medium-low heat and switch off the flame.
   

Garnish with nuts & saffron. Enjoy warm or chilled after refrigeration. Either way, tastes great and rich. I also suggest to serve it with gulab jamun as this is similar to rabri 😃

Substitutions & Variations

• I have made this kheer by boiling and reducing the milk cooking along the makhane, adding little evaporated milk for richness. You can use condensed milk in place of evaporated milk and adjust sugar accordingly.
• Use dairy free milk like almond milk or coconut milk, if you want a vegan version. Use coconut oil instead of ghee.
• You can add more nuts in this kheer making it more tasty and textured.
• For flavor you can add a few drops of kewra water/ rose water, a tiny pinch of cinnamon or nutmeg too.
• For sweetening, you can also use Jaggery in place of white sugar.
• I added Almonds, you can add ghee fried nuts of your choice like golden brown cashews, raisins, dry fruits too.

My notes

• Roast well in medium-low heat for long time to ensure its roasted crisp.
• Saffron and cardamom adds flavour to the kheer, do not skimp on the quantity yet do not let it over power.
• Tastes best when had warm, as well as chilled.

FAQs

Recipe card