Makhane Ki Kheer

Makhane ki Kheer 02

Makhane Ki Kheer/Phool Makhane Kheer is a creamy Indian pudding prepared with fox nuts. It is a traditional dessert prepared during festive season, especially Navratri. You can enjoy it cold or at room temperature and some people even like it a little warm! The Makhana Ki Kheer is a delight to the palate, and it comes together very easily.

What is Makhana?

Makhana are lotus seeds and considered as a very healthy food choice. It is used in both savory and sweet dishes and makes for a great healthy teatime snack bite. It resembles popcorn and when lightly toasted, it even tastes similar. Here is lovely article I read about Makhana and how it’s harvested.

Makhana | Lotus Seeds | Phool Makhana | Fox Nuts

What ingredients are needed in Makhane Ki Kheer?

  • Fox Nuts /Makhana
  • Whole Milk
  • Sugar
  • Ghee
  • Assorted Nuts and Raisins

I used saffron, which gave the yellow hue but it’s optional. You could even choose to use jaggery instead of sugar. It will surely give a lovely flavor and color to the kheer.

To make the pudding creamier I also added a little amount of khoya/mawa/solid milk to the whole milk but that is also optional. 

Makhane Ki Kheer | Playful Cooking #kheer #pudding #foxnuts #makhana #makhane #indiandesserts #foodphotography

How to prepare Makhane Ki Kheer?

The steps are so easy and effortless:

  • You toast the makhana/fox nuts and cashew with a little ghee. Take out the cashew and also separate a little bit of the makhana. Coarsely grind rest of the makhana.
  • Then, boil the milk and simmer it down for 15 to 20 minutes. If you are using saffron, add it to the milk.
  • Add the ground and whole makhana to the simmered milk and cook for another 10 minutes. Add the nuts, raisins, saffron milk and sugar. Stir around and cook for a couple more minutes. You can serve it warm or cold.
  • Makhane Ki Kheer | Playful Cooking #kheer #pudding #foxnuts #makhana #makhane #indiandesserts #foodphotography

Quick tip to make the kheer creamy and richer:

Add a little bit of khoya/mawa to the milk and it will thicken the milk while making the kheer taste richer

Key steps to remember:

Don’t forget to roast the makhana.

Don’t add the sugar in the beginning. Add it at the end. Also, keep in mind that after adding sugar or jaggery, it will thin out the consistency of the kheer/pudding.

The first time I had Makhana was after my marriage at my in-laws. My mother-in-law was adding a few makhana to the rice pudding. It’s not a very common food item in Bengali household and I was had no idea what that was. Later, Arvind toasted some makhana in oil, salt and chili powder and it became one of my favorite teatime snacks.

It’s incredible how versatile makhana/foxnut can be. You can use it in so many ways and now with the cold days coming ahead, this Makhana Ki Kheer will be happening quite often.


Here are other festive desserts to try:

Gajar Halwa 

Gulab Jamuns With Sweet Potatoes

Jalebi

Makhane ki Kheer 03

Makhana Ki Kheer

Yield: 4 people
Cook Time: 20 minutes
Total Time: 20 minutes

Makhana Ki Kheer/PhoolMakhane Kheer is a creamy Indian pudding prepared with fox nuts. It is a traditional dessert prepared during festive season, especially Navratri.

Ingredients

  • 1 and ½ cup makhana/fox nuts
  • 1 tablespoon ghee
  • 2 cups milk
  • ¼ cup khoya/mawa/solid milk (optional)
  • ¼ cup assorted nuts, I used cashew and almond
  • tiny handful of raisins
  • a tiny pinch of saffron (optional)
  • 1/3 cup sugar

Instructions

  1. In a saucepan, add the milk and place it at medium heat. Keep
    a wooden spoon inserted in the pan and let the milk simmer for 15 minutes. Make sure to stir in between, every now and then.
  2. Simultaneously, add the ghee in a skillet at medium heat. Once the ghee melts, scatter the makhana and cashew. Stir and roast for 10 minutes.
  3. Then, layer it on a plate and let it cool down a bit. Remove
    the roasted cashew and 1/2 cup of the makhana. Once cooled down, coarsely grind rest of the makhana.
  4. After 15 minutes of simmering the milk, add the saffron (if using) to the milk along with the khoya/mawa/solid milk (if using). Mix everything around.
  5. Then, add the whole makhana, ground makhana, half of the cashew and raisins. Keep stirring and simmering for 10 minutes and then, add the
    sugar. Give it a stir and simmer for 2 minutes.
  6. Check for sugar at this point and add more if you want it sweeter.
  7. You could either serve it warm garnished with more nuts on top or let it cool down in the refrigerator and enjoy it cold.

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Comments are closed.

  • angiesrecipes
    angiesrecipes
    October 4, 2019 at 9:47 PM

    Lotus seeds are my favourite! Pairing them with milk and nuts sounds a great way to enjoy them.

  • Neil
    Neil
    October 6, 2019 at 8:56 AM

    I’ve never had lotus seeds before. I’ll need to see if they have them in my local specialised supermarket. This is a lovely dessert and I’m intrigued by the flavours!

    • Kankana Saxena
      Kankana Saxena
      October 11, 2019 at 8:07 PM

      Thanks Neil! I haven’t seen it anywhere other than Indian store, but I did gave an Amazon link to buy to buy it online.

  • Arpita
    Arpita
    October 7, 2019 at 2:58 AM

    Oh I need to try this makhane kheer.. Looks absolutely delicious 😋

  • The Love of Spice
    The Love of Spice
    October 7, 2019 at 6:07 AM

    I love Makhanas! Though I think I love roasted makhanas the most, but really I love these lotus seeds in most forms.

    • Kankana Saxena
      Kankana Saxena
      October 11, 2019 at 8:08 PM

      I too love roasted makhana with chai, but the kheer is just so luscious. Hope you will try 🙂

  • Matt - Total Feasts
    Matt - Total Feasts
    October 7, 2019 at 12:42 PM

    I just listened to a podcast the other day in which they were talking about those popped lotus seeds. I’m intrigued by this, it looks really tasty!

    • Kankana Saxena
      Kankana Saxena
      October 11, 2019 at 8:09 PM

      If you can find some just get it and dry roast it in a pan with salt and paprika. It’s like popcorn 🙂

  • Easyfoodsmith
    Easyfoodsmith
    October 14, 2019 at 8:54 AM

    The kheer such a guilt free kind of treat and I love that you added saffron.

  • mjskitchen
    mjskitchen
    October 18, 2019 at 7:33 PM

    This is certainly different. I’m not familiar with lotus seeds but would love to try them. I am familiar with puddings and have never found a pudding I didn’t like. Such a gorgeous color!