Makhana Kheer is very nutritious recipe, as Makhanas are low in cholesterol, sodium and saturated fats and are good for your heart. Makhanas are Gluten-free, protein rich and high in carbohydrates. So give this yummy recipe a try. If you are looking for more Makhana recipes which you can eat on fasting days, you must checkout Caramelized Makhana Recipe and Panchmewa Paag Recipe.
You can also checkout my Indian Sweets Recipes collection, which includes more Kheer recipes like
Instructions for how to make Makhana Kheer:
- Firstly in heavy bottomed vessel/pan heat 1 litre milk on low to medium flame for boiling.
- Meanwhile, take 2 cups makhana/ foxnuts in a bowl. Cut all the makhana into two pieces. Likewise, cut and prepare all makhana into halves.
- Next, heat 1 tbsp Ghee/clarified butter in a pan and add 15 chopped almonds, then add 15 chopped cashew nuts to it. Roast them for 2 minutes on low flame.
- Then add 1 tbsp Raisins/Kishmish and roast until they puff up. Take the roasted nuts in a plate and keep them aside.
- Then in the remaining ghee, add chopped lotus seeds and roast them till the makhanas become crunchy on low flame. Stir often while roasting them.
- When the milk come to a boil, add the roasted Makhana to it and mix them well.
- Simmer for around 10 minutes on a low to medium flame till the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from sides and add to the milk.
- Add 1/3 cup sugar and Saffron milk to it. For saffron milk, add few saffron strands/Kesar in 1 tbsp warm milk.
- Cook till it thickens little more. Finally, add roasted nuts and raisins. Mix them well.
- Stir and cook it for couple of minutes. Makhana Kheer is ready to serve.
- Garnish it with few chopped nuts. Enjoy Makhane ki Kheer hot/ warm or chilled. Please note that after cooling, the kheer’s consistency thickens a bit.
1. Firstly in heavy bottomed vessel/pan heat 1 litre milk on low to medium flame for boiling.
2. Meanwhile, take 2 cups makhana/ foxnuts in a bowl.
3. Cut all the makhana into two pieces. Likewise, cut and prepare all makhana into halves.
4. Next, heat 1 tbsp Ghee/clarified butter in a pan and add 15 chopped almonds, then add 15 chopped cashew nuts to it. Roast them for 2 minutes on low flame.
5. Then add 1 tbsp Raisins/Kishmish and roast until they puff up.
6. Take the roasted nuts in a plate and keep them aside.
7. Then in the remaining ghee, add chopped lotus seeds and roast them till the makhanas become crunchy on low flame. Stir often while roasting them.
8. When the milk come to a boil, add the roasted Makhana to it and mix them well.
9. Simmer for around 10 minutes on a low to medium flame till the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from sides and add to the milk.
10. Add 1/3 cup sugar and Saffron milk to it. For saffron milk, add few saffron strands/Kesar in 1 tbsp warm milk.
11. Cook till it thickens little more.
12. Finally, add roasted nuts and raisins. Mix them well.
13. Stir and cook it for couple of minutes. Makhana Kheer is ready to serve.
14. Garnish it with few chopped nuts. Enjoy Makhane ki Kheer hot/ warm or chilled. Please note that after cooling, the kheer’s consistency thickens a bit.
Tips:
- I have added Makhanas chopped into half, which gives texture in the kheer, but you can add whole makhanas or add crushed Makhanas as per your preference.
- You can add or skip dry fruits as per your requirement.
- The kheer’s consistency thickens a bit after cooling, so adjust the thickness of milk accordingly.
- Makhana Kheer tastes great when lots of nuts added to it. You can also call it Dry Fruit Kheer.
AuthorNidhi kakkarIngredients
Directions
1. Firstly in heavy bottomed vessel/pan heat 1 litre milk on low to medium flame for boiling.
2. Meanwhile, take 2 cups makhana/ foxnuts in a bowl.
3. Cut all the makhana into two pieces. Likewise, cut and prepare all makhana into halves.
4. Next, heat 1 tbsp Ghee/clarified butter in a pan and add 15 chopped almonds, then add 15 chopped cashew nuts to it. Roast them for 2 minutes on low flame.
5. Then add 1 tbsp Raisins/Kishmish and roast until they puff up.
6. Take the roasted nuts in a plate and keep them aside.
7. Then in the remaining ghee, add chopped lotus seeds and roast them till the makhanas become crunchy on low flame. Stir often while roasting them.
8. When the milk come to a boil, add the roasted Makhana to it and mix them well.
9. Simmer for around 10 minutes on a low to medium flame till the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from sides and add to the milk.
10. Add 1/3 cup sugar and Saffron milk to it. For saffron milk, add few saffron strands/Kesar in 1 tbsp warm milk.
11. Cook till it thickens little more.
12. Finally, add roasted nuts and raisins. Mix them well.
13. Stir and cook it for couple of minutes. Makhana Kheer is ready to serve.
14. Garnish it with few chopped nuts. Enjoy Makhane ki Kheer hot/ warm or chilled. Please note that after cooling, the kheer’s consistency thickens a bit.
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