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.
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.