Makhana Kheer Recipe – Rich and Creamy Pudding
Makhana kheer is one of the most popular puddings or desserts during fasts, festivals, and when you want extra protein. It is made with fox nuts, milk, sugar, and flavored with cardamom powder. This traditional makhana kheer recipe is simple to prepare and naturally delicious, with a rich and creamy taste! Try it once, and you will crave it again and again.
Table Of Contents
About makhana Kheer
Makhana pudding, makhane ki kheer, phool makhana kheer, or fox nuts pudding are its alternative names, and you can say any of them. This is a traditional pudding that is served on the festivals of Navratri, Mahashivratri, Ekadashi, Diwali, Janmashtami, and whenever anyone has sweet cravings. It is widely eaten during fasts, vrat, and also when you want.
Along with this, sabudana kheer and sabudana khichdi are also vrat-friendly recipes that suppress your fast cravings.
This makhana pudding basically consists of fox nuts crushed into powder and simmered in the milk with sugar, roasted nuts, and cardamom powder until they reach a thick and creamy consistency. While simmering the kheer, some roasted lotus seeds and chopped nuts are added to make it more filling and healthier.
Sometimes the saffron strands (kesar) are added to give it a nice color, but I skip it here because I like to make it without them in the same natural color.
I have been eating this fox nuts kheer since my childhood, and one thing that never changes about it i.e. deliciousness. Honestly, when you personally try this, you will become an addictive of it like me. This makhane ki kheer is super easy to prepare with hand to hand prepartion and immediately you can serve it with all your loved ones, including children, within a few minutes.
More kheer recipes to try on the special occasions:
Ingredients
- Fox Nuts (Makhana)- I have used fresh or crisp makhana and made a coarse mixture of them in a grinder jar. Along with that, I have roasted some fox nuts in ghee until crunchy to add them later in the kheer for a smooth dessert.
- Milk- I am using homemade milk in my recipe; if you don’t have use full-fat milk to give the kheer a rich and creamy consistency.
- Sugar- Regular white sugar works well in this recipe, along with brown sugar and jaggery powder also work well. If you want to make it with jaggery, add it when the cooking process of kheer is done completely to prevent curdling.
- Mixed Nuts- I also add some chopped almonds and cashews for a delicious crunch. Pistachios and walnuts are also good substitutes for them. I lightly roast them for extra flavor before adding.
- Raisins- I also like to add some raisins in my kheer to add extra sweetness and a chewy texture.
- Ghee- I use it to roast the makhana and the mixed nuts for a pleasant aroma.
How to make makhana kheer recipe
1. Add 1 cup of fox nuts to a blender jar.
2. Now blend them to make a coarse mixture. You can blend into a very smooth powder, but I feel the coarse powder gives the best texture to the kheer.
3. Now heat 1/2 tablespoon of ghee in a heavy-bottomed pan.
4. Add 1/3 cup of fox nuts, 1 tbsp of chopped almonds, and 1 tbsp of cashews to that.
5. Slightly roast them on low heat until golden or have a crunchy texture. When they get that texture, keep them aside; we will use them later.
6. In the same pan or any cauldron, add two cups of milk and heat it on high heat.
7. Heat the milk until it comes to a boil.
8. When the boil comes, add that makhana mixture to it.
9. Mix well in the milk and cook until it absorbs with the milk properly.
10. It takes 8 to 10 minutes for the makhana to absorb in the milk and get a slightly thickened consistency.
11. Now add 1 tsp cardamom powder to it.
12. Next, add roasted fox nuts, mixed nuts, and 1 tbsp of raisins.
13. Mix all of them well and cook the kheer until the makhana are soft and properly.
14. When they soften and become juicy, add 2 tbsp of sugar to it and mix well. You can add more if you are a sweet tooth, but this measurement is enough to get it sweet.
15. Simmered until the sugar dissolves properly and it starts thickening. When it gets that consistency, turn off the flame.
Serve this makhana kheer warm as a comforting dessert or chill it for 2-3 hours for a refreshing treat. Garnish with your favourite chopped nuts before serving to make it more elegant. You can enjoy it after Indian meals and serve it as a special dessert for guests.
Other traditional desserts you can try on the festivals: Besan barfi, Moong dal halwa, Aloo halwa, and Besan Ladoo.
Pro Tips
- Lightly crush the makhana in a mixer grinder, either with raw or roasted fox nuts. Make a coarse or fine powder to your choice.
- Roast the makhana, almonds, and cashews in a little ghee until crispy and aromatic.
- Instead of homemade milk, use full-fat milk for a rich and creamy texture.
- Cook the kheer over low heat and stir frequently to prevent sticking at the bottom of the pan.
- Add sugar only after the makhana becomes soft; adding too early slows the cooking process.
- Adjust the consistency by adding a little warm milk if the kheer thickens after cooling.
FAQs
1. Is makhana pudding healthy to eat?
Yes, it is highly nutritious. Fox nuts (Makhana) are low in calories, rich in protein, calcium, and magnesium. It provides sustained energy, making it an excellent choice for fasting.
2. Can I make makhana kheer for fasting (vrat)?
Yes, makhana kheer is a popular vrat-friendly dessert, and all the ingredients I have used in this recipe are suitable for your fasting tradition.
3. How long does the fox nuts kheer stay fresh?
Store the kheer in an airtight container in the refrigerator for up to 2-3 days. It thickens as it cools, so stir in a little chilled or warm milk before serving.
4. Why do we roast makhana before making kheer?
Roasting enhances the nutty flavors, makes the makhana crispy, and helps it absorb milk properly, resulting in a smoother or richer flavor.
5. Which milk is best for makhana kheer?
Full-fat milk is the best choice because it gives the kheer a rich, creamy texture. However, homemade milk can also be used if you prefer a lighter dessert.
Makhana Kheer Recipe – Rich and Creamy Pudding
Ingredients
- 1½ cup fox nuts (makhana)
- 2 cups milk
- 2 tbsp sugar
- 1 tbsp chopped almonds
- 1 tbsp chopped cashews
- 1 tbsp raisins
- 1 tsp cardamom powder
- ½ tbsp ghee for roasting
Instructions
- Add 1 cup of fox nuts in a blender jar.
- Blend and make a coarse mixture of them.
- Now heat ghee in a pan and add rest fox nuts and all dry fruits.
- Roast all of them until light golden or crunchy.
- When they are crunchy transfer in a bowl and set aside.
- Now in the same pan add milk and bring it to a boil on medium heat.
- When the boil comes add fox nuts powder to it.
- Mix well and cook until it lightly thickens.
- Then add cardamom powder and roasted fox nuts or dry fruits.
- Simmer them until the makhana are soft.
- Now add sugar to it and mix well.
- Continue simmering until the sugar dissolves properly and it thickens.
- When the kheer starts thickening turn off the flame.
- Serve it warm or chilled as you like.
Notes
- Lightly crush the makhana in a mixer grinder, either with raw or roasted fox nuts. Make a coarse or fine powder to your choice.
- Roast the makhana, almonds, and cashews in a little ghee until crispy and aromatic.
- Instead of homemade milk, use full-fat milk for a rich and creamy texture.
- Cook the kheer over low heat and stir frequently to prevent sticking to the bottom of the pan.
- Add sugar only after the makhana becomes soft; adding too early slows the cooking process.
- Adjust the consistency by adding a little warm milk if the kheer thickens after cooling.
