Makhana Kheer {Makhane Ki Kheer}
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, or Shivratri, this decadent makhane ki kheer can be had any time of the year.This 10-minute quick recipe 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.
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. | |