Makhana Kheer is a sweet kheer or pudding made using Makhana (FoxNut / Lotus seeds), desi ghee and milk. Makhana Kheer is quite popular Navratri Recipe.
People avoid grains and prefer to have fruit-based food items only. This is a simple 10-min recipe that gives you energy to beat the fatigue due to fast.
Recipe Insights
The recipe is surely a quick and one may follow the family beliefs when it comes to Vrat food.
I had the Makhana Kheer first time when my mother-in-law made it for our vrat. If you have been reading my posts, you must know back then I was pretty bad a cook. Her perfect ratios and recipes turned me into a great cook.
Really not praising myself. That’s what other say now!
Special Note for the Vrat Food
- Wash your hands and face before making the food for fast.
- Make sure that all utensils are clean and the kitchen is clean too specially the cooking zone.
- No mixing of cooking other things (those we dont eat in fast like dal, chapati) in parallel.
- Dont use old ghee or oil or spices. I always keep spices separate in Refrigerator for making fast food. Always use fresh ghee.
- Once the food is ready, make a small bhog for the God (Mata rani, etc) and offer food first to them. Let it cool a bit (not very hot food shall be served to God)
- Remember to offer water as well.
- Then mix it in the rest of food and then have it.
Most important is the feeling behind the food. Over years, I have been observing, the same food turns really prasad when made for God and offered first to God.
The recipe steps for simple. Saute Makhana in desi ghee till light brown and crisp. Add milk and let it thicken up. Add Cardamom powder and sugar. Serve hot/cold as you like it. You can add dry fruits of choice. I had skipped it as no one likes dry fruits in desserts (halwa, kheer), they find it distracting.
Nutrition in Makhane
Being rich in proteins, carbohydrates, calcium and magensium, Makhanas are gluten free food and can be taken in several forms. Low in fat, sodium and cholesterol, they form a great snack for hunger pangs and an ideal choice for weight-loss.
Plain sauteed in ghee, makhanas (with or without salt) forms a crispy snack.
One may saute Makhanas in ghee and after 1 min add sugar. Once sugar melts, Switch off. It becomes a super energetic snack for Vrat. Those who are not fan of milk or kheer, can have this wonderful snack!
Detailed Recipe
1) Gather the ingredients. If makhanas are not fresh, you may keep them in sun for 1 hour.
2) Take a heavy bottomed pan/ Kadai (should be washed and dried) and transfer makhanas to it. Add desi ghee to it. Put it on the burner.
4) Roast makhanas on low flame for about 2 min till they look brown and are crisp. Must have absorbed the ghee.
5) Slowly add Milk. It would splutter so be careful. Let it be on low flame else it would come out from the pan. Gradually it will thicken. Takes around 5-10 min. Depends more on quantity. You may adjust it to be thin or thick as you like it. Keep sauteing so that milk doesnt stick to bottom of pan.
6) You may crush a few makhanas in pan with spoon (by now they would be soft). It makes a rich, smooth and thick kheer. Add cardamom ground powder.
7) Add sugar and mix well. Switch off the flame. Your delicious Makhana kheer is ready!
Feel free to add dry fruits.
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Makhana Kheer for Vrat
Ingredients
- 1 cup makhana
- 1 tablespoon desi ghee
- 2 cups milk
- 1/2 cup sugar can adjust sweetness
- 1 tsp cardamom powder
- 1 tablespoon dry fruits optional
Instructions
- Gather the ingredients. If makhanas are not fresh, you may keep them in sun for 1 hour.
- Take a heavy bottomed pan/ Kadai (should be washed and dried) and transfer makhanas to it. Add desi ghee to it. Put it on the burner.
- Roast makhanas on low flame for about 2 min till they look brown and are crisp. Must have absorbed the ghee.
- Slowly add Milk. It would splutter so be careful. Let it be on low flame else it would come out from the pan. Gradually it will thicken. Takes around 5-10 min. Depends more on quantity. You may adjust it to be thin or thick as you like it. Keep sauteing so that milk doesnt stick to bottom of pan.
- You may crush a few makhanas in pan with spoon (by now they would be soft). It makes a rich, smooth and thick kheer. Add cardamom ground powder.
- Add sugar and mix well. Switch off the flame. Your delicious Makhana kheer is ready!
Video
Notes
| Nutrition Facts | |
|---|---|
| Serving size: 1 bowl | |
| Servings: 2 | |
| Amount per serving | |
| Calories | 290 |
| % Daily Value* | |
| Total Fat 9g | 12% |
| Saturated Fat 5.3g | 26% |
| Cholesterol 23mg | 8% |
| Sodium 87mg | 4% |
| Total Carbohydrate 47.9g | 17% |
| Dietary Fiber 0.3g | 1% |
| Total Sugars 41.6g | |
| Protein 7.3g | |
| Vitamin D 1mcg | 5% |
| Calcium 234mg | 18% |
| Iron 0mg | 2% |
| Potassium 220mg | 5% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calorie a day is used for general nutrition advice. | |
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