This humble grain-free milk creamy Indian pudding or Kheer made from lotus seeds- Foxnuts or Makhana, is addictive and amazingly delicious. Made mostly in Navratri Vrat, this Makahne ki kheer, flavored with cardamom and desi ghee, is a perfect dessert for kids!
Makhana Kheer is a traditional Indian dessert made using Makhana (FoxNut / Puffed Lotus seeds), desi ghee, sugar, and milk. Though made for Navratri fasting, Ekadashi, Monday, or Shivratri, this decadent makhane ki kheer can be made on special occasions at any time of the year.
This 10-minute quick recipe for fast involves slowly roasting Makhanas in Ghee and then simmering them in dairy milk till the makhanas soften up. One may grind the crispy roasted makahnas before adding them to milk but I prefer chunks of them in this kheer. Top with fresh fruits and serve warm or cold as you like it.
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Why Would You Love This Recipe?
- Basic Ingredients from the Pantry.
- A quick recipe for a sweet dessert pudding.
- Energetic for beating the fatigue from exercise or a fast day.
- Flavored with Desi Ghee.
- Grain and Nut Free and a great alternative for Gluten-free diet.
- Delicious Dessert from North India.
- Amazing sweet and healthy pudding for picky eaters.
- The Best Phool Makhana Kheer Recipe Ever!
Ingredients
- Makhana- Fox nut is the main ingredient. Any good variety of Fox nuts for phool makhanas works well for this kheer. You may get it from the local Indian grocery store.
- Desi Ghee- If you wish to make this kheer vegan, you may use coconut oil or any other vegan oil, though it tastes best in ghee.
- Sugar- Granulated white sugar works well. You may use brown sugar or powdered sugar as well. Since milk would be hot, mixing sugar would not be an issue.
- Milk- Dairy Milk (Toned) works great. If you like thick kheer, you may use full-fat milk. If you wish to make a vegan one, add coconut milk. But then taste and quantity may vary.
- Cardamom- Freshly grounded cardamom is added at the last. You may use store-bought cardamom powder too.
How To Make Phool Makhane Ki Kheer Recipe
Step 1. Prep and Roast Makhanas
Gather the ingredients. If makhanas are not fresh, you may keep them in the sun for 1 hour. In a heavy-bottomed wok / Kadai (an Indian cooking pot that should be washed and dried) transfer makhanas to it. Add desi ghee to it. Put it on the burner. Roast whole makhana on low flame for about 2 minutes until they look brown and crisp. Must have absorbed the ghee.
After roasting, you may ground makhana into a fine powder (coarse powder) to make Kheer. I have omitted that step as I like the whole Makhana in Kheer. If you like creamy kheer, you may use powdered makhana.
Step 2. Add Milk.
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 doesn't stick to the bottom of the pan.
Step 3. Flavor it.
You may crush a few makhanas in a pan with a 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.
Step 4. Serve It.
Your Delicious Makhana Kheer is ready. Serve warm.
Which vegetables can be eaten in Navratri Fast?
I come across this question many times. The answer varies according to the family beliefs and traditions, while avoiding onion and garlic seems to be common for all.. Like in my mother's family who is a Punjabi, tomatoes are not eaten (paneer is eaten) when fasting during Navratri, whereas my husband's family (who are from Baniya Family) allows them (doesn't allow paneer). I have made a simple list based on what I learned from my mother-in-law:
- Potato
- Sweet potato
- Pumpkin
- Bottle gourd (Lauki)
- Cucumber
- Tomato
- Singhara (Water chestnut)
- Raw banana
- Spices: sendah namak, black pepper, jeera, dhaniya powder, garma masala. No Turemric or red chili powder.
Expert Tips
- Wash your hands and face before making the food for fasting.
- Make sure that all utensils are clean and the kitchen is clean, especially the cooking zone.
- No mixing of other things (those we don't eat fast like dal, and chapati) in parallel.
- Don't use old ghee/oil or spices. 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)
- Take a heavy-bottomed saucepan as this recipe is a pot recipe and milk tends to get collected at the bottom of the pan. Keep stirring to avoid any burning of the milk. Make sure to cook on a low-medium flame (after the milk takes the first boil)
- Add sugar at the last in any Indian Sweets- Kheer, halwa, etc.
- When adding milk to roasted makhanas, milk will splutter so add it gradually.
Variations
- Vegan Kheer- Use coconut milk or almond milk instead of dairy milk and vegan oil as a substitute for ghee.
- Makhana Namkeen/ Chaat- Dry roast Makhana in ghee or oil and add freshly chopped onions, tomatoes, green chilies, Sweet Tamarind chutney, and green chutney, or simply have them with black salt.
- Phool Makhana Curry- A popular North Indian Veg curry made of makhanas and dry fruits is a delicacy!
- Toppings- Feel free to top this kheer with chopped pistachios, almonds, raisins, saffron strands, rose water, or cashews. My family loves plain desserts and I don't add any dry fruits to them.
Serving Suggestions
I recommend serving this kheer fresh. If it's made for a fast, I prefer serving it to the deity and then having it as prasad. This can be had as is or teamed with sabudana papad, fried potatoes, aloo curry, Kuttu Puri, and curd for a complete fast meal.
Leftovers can be stored in the refrigerator in an airtight container with a lid for about 2 days. Make sure that you cool the kheer first before storing it and avoid using plastic containers.
Recipe FAQs
Makhana, also known as fox nuts or lotus seeds, is made from the seeds of the lotus flower. These seeds are harvested from the lotus plant, dried, and then processed to remove the outer shell, revealing the edible kernel inside. The kernels are then roasted or fried to make them crunchy and delicious. Makhana is commonly used in Indian cuisine and is known for its nutritional benefits and unique taste.
Makhana and milk is a match made in heaven. Both together make an amazing source of calcium and shall be offered to kids.
Makhana is considered a "cold" food in Ayurveda, having a cooling effect on the body, potentially balancing excess heat. However, individual responses may vary, and consulting a healthcare professional is recommended for personalized dietary guidance.
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Makhana Kheer {Makhane Ki Kheer}
Equipment
- 1 heavy-bottomed wok or saucepan
Ingredients
- 1 cup makhana
- 1 tablespoon desi ghee
- 2 cups milk
- ½ cup sugar can adjust sweetness
- 1 teaspoon 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!
Notes
- Wash your hands and face before making the food for fast.
- Make sure that all utensils are clean and the kitchen is clean too especially the cooking zone.
- No mixing of cooking other things (those we don't eat in fast like dal, chapati) in parallel.
- Don't use old ghee or oil or spices. I always keep spices separate in the 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)
- Take a heavy-bottomed saucepan as this recipe is one pot recipe and milk tends to get collected at the bottom of the pan. Keep stirring to avoid any burning of the milk. Make sure to cook on simmer (after the milk takes first boil)
- Add sugar at the last in any Indian dessert.
- You may grind makhanas and then add milk. I love the chunky makhanas and have skipped the grinding part.
- When adding milk to roasted makhanas, milk will splutter so add it gradually.
| 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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