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Creamy Makhana Kheer Recipe | Phool Makhane Ki Kheer
Makhana Kheer is a luscious Indian pudding created with puffed lotus seeds (phool makhana, fox nuts), milk, sugar and dry fruits.
It appeals to everyone’s taste buds, making it perfect for any celebration or social gathering. Plus, it’s vegetarian and gluten-free!
This dessert is uncomplicated and comes together quickly using commonplace ingredients.
Makhana ki Kheer is a delicious dessert made with milk and Makhana (foxnuts/lotus seeds). It’s perfect for serving during festivals, special occasions, or Vrat days.
This dish is essential for Janamashtami and Navratri vrat in my house, but you can also make it for Shivratri or Ekadashi.
Lotus Seeds, also known as Fox Nut and Phool Makhana, are a type of edible seed found in various parts of the world. It is high in calcium and has anti-inflammatory qualities.
The consumption of makhana has fallen in recent years, and it is still used in Indian cuisine for its health advantages.
This ingredient is beneficial for your overall health and should be consumed daily, if possible.
This Phool Makhana Kheer is a wonderful method to include this superfood into your daily routine.
How To Make Makhana Kheer Recipe | Phool Makhane Ki Kheer
Makhana Kheer/Phool Makhane ki Kheer is an Indian pudding made from fox nuts, milk, sugar, and dry fruits. It makes for a delicious dessert which can be served on any occasion, especially during religious fasting days.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Dessert
Cuisine: Indian
Servings: 4 people
Author: Ranjeeta Nath Ghai
Ingredients
- 2 tbsp ghee
- 2 cups makhana (foxnuts, puffed lotus seeds)
- 1 litre whole (full-fat) milk
- 15-20 strands saffron
- 2 tbsp slivered almonds
- 2 tbsp slivered cashew nuts
- 2 tbsp slivered pistachios
- 2 tbsp whole raisins
- ¼ cup sugar
- 2-3 green cardamoms (crushed)
Cooking Instructions
- In a heavy-bottomed saucepan, cook the ghee on medium heat.
- When the ghee is heated, add makhana and roast on medium heat. Keep stirring to prevent burning and ensure even roasting.
- At this juncture, you have a choice to either use the entire roasted makhana for the kheer or crush them haphazardly in a mortar and pestle. Crushed makhana will result in a creamer kheer. If you go about crushing them, then do so and reintroduce them into the pan afterwards.
- Add milk and saffron over the makhana, and bring it to a boil over medium heat.
- Stir milk regularly to avoid burning.
- After the milk reaches a boiling point, lower the heat and cook for the next 10-12 minutes.
- Add almonds, cashew nuts, pistachios, and raisins to the pan and cook for 10-12 minutes until kheer becomes thick. Keep frequently mixing while it cooks.
- Use a spatula to continuously scrape the sides of the pan where milk has solidified and mix it into kheer.
- Cook for an additional 2-3 minutes, adding sugar and green cardamoms.
- Top it with slivered nuts and serve according to preference and serve. (Note that the kheer will thicken slightly once cooled.
Helpful Tips
- Before making the kheer make sure that the makhana are fresh and not rancid and smelling.
- You can additionally add walnuts, pine nuts, seed-like melon seeds, or sunflower seeds.
- A few drops of rose water/kewra essence may be added to the kheer for a unique flavor.
- To veganize this kheer, substitute ghee with a vegan butter and whole milk for any plant-based milk, for instance- coconut milk, almond milk, or soy milk. I prefer almond milk because it tastes nutty and rich.
- Use thinned-out coconut milk for cooking the makhana if you’re using coconut milk. When the kheer is done, add thick coconut milk and remove the pan from the heat. Coconut milk will not split when it is cooked in this manner.
- To make it healthier, you can sweeten the kheer with jaggery instead of sugar.
- Make the rice as directed in the recipe. Remove the pan from heat and add crushed/powdered jaggery to the simmering mixture when it is done.
- Stir until the jaggery is melted. Never add jaggery to the kheer while the kheer is still cooking, as it might curdle the milk and spoil it.
- In the refrigerator, Makhana Kheer will last 2-3 days in an airtight container. It can’t be frozen since milk would curdle when it thaws or is reheated.
How To Cook Vegan Makhana Kheer?
If you want to Cook a vegan kheer, simply use vegan butter or coconut oil in place of ghee and plant-based milk instead of whole milk.
I thought almond milk tasted the best as it gave the kheer a nutty flavor, but feel free to try out other different kinds of plant-milk until you find one you like.
If you’re using coconut milk, make sure it’s only a thin layer. When the kheer is done, add thick coconut milk and remove the pan from the heat. It will prevent coconut milk from splitting.
How To Cook Makhana Kheer For Babies?
Makhana is an excellent food source for growing infants. Makhane ki Kheer is the ideal way to feed it to your children.
To prepare Makhana Kheer for babies, first roast the makhana in ghee until browned and crisp, then finely grind them.
Bring milk to a boil point and then add the ground makhana powder.
Add just a few strands of saffron and cardamom powder for flavor.
Cook for 8-10 minutes. Do not prepare very thick and creamy kheer for the babies as it may be difficult for them to digest. Cool and serve.
How To Cook Makhane Ki Kheer With Jaggery?
Follow the recipe to make your kheer, but remove the pan from heat and add jaggery to sweeten it instead of sugar.
Be sure that the jaggery is completely dissolved before returning kheer to heat or else it will curdle milk.
How To Cook Makhana Kheer With Condensed Milk?
You may use some condensed milk to speed up the cooking process. It will thicken the kheer as well as sweeten it.
Cook the makhana well in milk until they are soft and tender. Then, to sweeten, add ½ cup condensed milk to the pan and cook for an additional 5-6 minutes.
If you find the kheer too tart for your taste, add a little sugar. For extra flavor, stir in some crushed cardamom and kewda or rose essence before serving.
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Quick Overview
Recipe Name: Creamy Makhana Kheer Recipe | Phool Makhane Ki Kheer
Author: Ranjeeta Nath Ghai
Description: Makhana Kheer/Phool Makhane ki Kheer is an Indian pudding made from fox nuts, milk, sugar, and dry fruits.
Preperation time: 10M
Cook Time: 20M
Total Time: 30M
Type: dessert
Recipe Yield: 4 servings
Recipe Ingredients: 2 tbsp ghee, 2 cups makhana (foxnuts, puffed lotus seeds), 1 litre whole (full-fat) milk, 15-20 strands saffron, 2 tbsp slivered almonds, 2 tbsp slivered cashew nuts, 2 tbsp slivered pistachios, 2 tbsp whole raisins, ¼ cup sugar, 2-3 green cardamoms (crushed)
Recipe Instructions: In a heavy-bottomed saucepan, cook the ghee on medium heat. When the ghee is heated, add makhana and roast on medium heat. Keep stirring to prevent burning and ensure even roasting. At this juncture, you have a choice to either use the entire roasted makhana for the kheer or crush them haphazardly in a mortar and pestle. Crushed makhana will result in a creamer kheer. If you go about crushing them, then do so and reintroduce them into the pan afterwards. Add milk and saffron over the makhana, and bring it to a boil over medium heat. Stir milk regularly to avoid burning. After the milk reaches a boiling point, lower the heat and cook for the next 10-12 minutes. Add almonds, cashew nuts, pistachios, and raisins to the pan and cook for 10-12 minutes until kheer becomes thick. Keep frequently mixing while it cooks. Use a spatula to continuously scrape the sides of the pan where milk has solidified and mix it into kheer. Cook for an additional 2-3 minutes, adding sugar and green cardamoms. Top it with slivered nuts and serve according to preference and serve. (Note that the kheer will thicken slightly once cooled.
Recipe Cuisine: Indian
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