Makhana Kheer {Makhane Ki Kheer}

This humble grain-free milk 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 healthy choice for kids!

Makhana Kheer is a traditional Indian dessert made using Makhana (FoxNut / Lotus seeds), desi ghee, sugar, and milk. Though made in fasts like Navratri, Ekadashi, Monday or Shivratri, this decadent makhane ki kheer can be had 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.

For more vrat recipes, you may also like Sabudana Khichdi.

Why Would You Love This Recipe?

• Super Easy Ingredients
• A quick recipe that takes just 10 Min!
• Energetic for beating the fatigue from exercise or a fast day.
• Flavored with Desi Ghee.
• Grain and Nut Free.
• Can be Made Vegan.
• Amazing sweet and healthy pudding for picky eaters.
• The Best Makhana Kheer Ever!

Ingredients

• Makhana– Any good variety of Fox nuts for phool makhanas works well for this kheer.
• 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, the mixing of 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.

Expert Tips

• 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.

Variations

• Vegan Kheer– Use coconut milk in place of dairy milk and vegan oil as a substitute of ghee.
• Makhana Namkeen/ Chaat– Dry roast Makhana in ghee or oil and add freshly chopped onions, tomatoes, green chilies, Sweet Tamarand chutney and green chutney or simply have them with black salt.
• Makhana Curry– A popular North Indian Veg curry made of makhanas and dry fruits is a delicacy!
• Add Dry Fruits– Feel free to top this kheer with chopped pistachios, almonds, raisins or cashews. My family loves plain desserts and I don’t add any dry fruits in them.

Nutrition in Makhane

Being rich in proteins, carbohydrates, calcium, and magnesium, 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.

Serving Suggestions

I recommend serving this kheer fresh. If it’s made for a fast, I prefer serving it to the deity and then have 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 a closed container with lid for about 2 days. Make sure that you cool the kheer first before storing it and avoid using plastic containers.

FAQ

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 doesn’t stick to the bottom of the pan.

6) 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.

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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