makhane ki kheer recipe | makhana kheer | how to make makhane ki kheer

makhane ki kheer recipe with step by step photos – phool makhana kheer is a dessert that is often made during navratri fasting or mahashivratri vrat or ekadasi fasting. i had made the makhane ki kheer during the ganesh chaturthi festival.

makhane ki kheer, phool makhane ki kheer

makhana or foxnuts or phool makhana is always there at home. i usually roast the makhana and keep in a jar. since we make kheer also with makhana, its time i updated the recipe on the blog. more about these healthy seeds on my roasted makhana post.

makhana is healthier than popcorn or any of the ready to eat cornflake cereals. i recently read that since there is no demand for makhana in most cities, the poor farmers who cultivate these in the central indian wetlands are no longer doing so.

not only the farmers are loosing their work, but also we are loosing in a way. traditional indian food habits are healthy. slowly under the pressure of fast life and heavy influence from big corporate food giants we are changing our food habits, which is really sad.

it is disheartening to see that we don’t include locally available indigenous nuts, grains or veggies and choose to buy expensive imported food stuff or go by certain food advertisements that are so well publicized.

please do include locally cultivated food in your meals. it not only helps the farmers to sustain but also preserves the food culture & tradition of our country which may possibly get lost into oblivion in the future.

few ways to include these healthy makhana in your diet:

1. roast the makhana and keep in an air tight jar. these roasted makhana make for a nutritious and light snack. you can either make these savory or sweet. for savory add your favorite spice mix with salt. for the sweet option add powdered sugar.
2. you can also make makhane ki sabzi with peas known as matar makhana or khoya makhane ki sabzi.
3. you can make curries like khoya matar makhana.
4. you can have makhana during breakfast and top it with fruits. roast the makhana and mix it with milk (dairy or vegan) and top it with fruits and nuts. add your choice of sweetener.
5. makhane ki roti – this makhana roti from flavorsfrommumbai.com looks very soft, smooth and is healthy too.
6. makhana raita – spiced cooling raita made with phool makhana.
7. aloo makhana – easy snack recipe for navratri made with boiled potatoes, phool makhana and spices.

phool makhana kheer, phool makhana kheer recipe, makhana kheer recipe

while preparing the makhane ki kheer, i have powdered ⅔ part of the makhana and kept ⅓ part whole. you can also chop them. powdering them gives a smooth consistency in the kheer. if you want texture and bite in the kheer, then chop the makhanas or add them whole, if they are small in size.

i have not thickened the milk too much. you can do so. however, increase the quantity of milk and the other ingredients proportionally. this is simple kheer recipe and fuss-free too.

how to make makhane ki kheer recipe

roasting makhana

1. heat 2 to 3 tsp ghee in a pan.

ghee for makhane ki kheer recipe

2. add the phool makhana and cashews.

phool makhana for makhane ki kheer recipe

3. roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. the cashews will also get golden. stir often while roasting them.

roasting makhana

4. then remove them in a plate and keep aside.

roasted makhana

making makhane ki kheer

5. heat 2 cups milk (500 ml) in a sauce pan or a thick bottomed pan. stir at intervals so that the milk does not scorch from bottom.

milk for makhane ki kheer recipe

6. let the milk come to a boil.

milk for makhane ki kheer recipe

7. whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar. add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.

makhana for makhane ki kheer recipe

8. grind to a fine powder.

grinding makhana for makhane kheer recipe

9. when the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.

sugar for makhane ki kheer recipe

10. add the ground makhana.

ground makhana for makhane ki kheer recipe

11. then add the reserved ⅓ cup makhana.

makhana for makhane ki kheer recipe

12. stir very well.

making makhane ki kheer recipe

13. simmer for 9 to 10 minutes on a low to medium flame till the makhane softens and the milk thickens a bit. do stir at intervals. scrape the evaporated milk solids from sides and add to the milk.

simmer makhane ki kheer

14. lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.

cashews for makhane ki kheer recipe

15. stir and simmer makhana kheer for a minute.

making makhane ki kheer recipe

16. serve makhane ki kheer hot or warm or chilled. after chilling, the kheer’s consistency thickens a bit.

makhane ki kheer recipe, phool makhana kheer recipe

apart from makhana kheer, there are many fasting sweets recipes which you can make for navratri fast like:

makhane ki kheer

4.86 from 7 votes
Author:Dassana Amit
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
Course:desserts
Cuisine:north indian
Servings (change the number to scale):2 to 3
makhane ki kheer, phool makhane ki kheer
phool makhana kheer is a dessert that is often made during navratri fasting or vrat

INGREDIENTS FOR makhane ki kheer

(1 CUP = 250 ML)
  • 1 cup makhana (foxnuts or phool makhana)
  • 2 cups organic milk or 500 ml organic milk
  • 3-4 green cardamom (choti elaichi) - husked and powdered in a mortar-pestle
  • 10-12 cashews (kaju) Or 10-12 almonds (badam) - blanched and sliced
  • 1 tablespoon golden raisins (kishmish)
  • 3.5 to 4 tablespoon sugar or as required
  • 1 pinch saffron (kesar)
  • 2 to 3 teaspoon ghee (clarified butter)

HOW TO MAKE makhane ki kheer

roasting makhana and cashews:

  • heat 2 to 3 tsp ghee in a pan.
  • add the phool makhana and cashews.
  • on a low flame, roast 1 cup phool makhana and 10 to 12 cashews in ghee till the makhanas become crunchy. 
  • the cashews will also get golden. stir often while roasting them.
  • then remove them in a plate and keep aside.

making makhane ki kheer recipe:

  • heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
  • stir at intervals so that the milk does not scorch from bottom.
  • let the milk come to a boil.
  • whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
  • grind to a fine powder.
  • when the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
  • add the ground powdered makhana.
  • then the reserved 1/3 cup makhana.
  • stir very well.
  • simmer till the makhane softens and the milk thickens a bit. about 9 to 10 minutes on a low to medium flame.
  • scrape the evaporated milk solids from sides and add to the milk.
  • lastly add the golden cashews and raisins. if using blanched and sliced almonds, then you can add at this step.
  • stir and simmer makhane ki kheer for a minute.
  • serve makhane ki kheer hot or warm or chilled. after chilling, the kheer's consistency thickens a bit.
GOOD KARMAall our content & photos are copyright protected. a lot of time and effort is spent in researching, developing, testing and photographing recipes. please do not copy. as a blogger, if you you want to adapt this recipe or make a youtube video, then please write the recipe in your own words and give a clickable link back to the recipe on this url.
TRIED THIS RECIPE ?i would love to hear from you. if you have made this recipe then rate the recipe or leave a comment below. if you like this recipe then do share the recipe link on facebook, twitter & pinterest. for instagram mention @vegrecipesofindia or tag #vegrecipesofindia

GET NEW RECIPES

Enter your Email Address

dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

Comments are closed.

24 comments/reviews

  1. I am your biggest fan. I have tried your several recipes and every single dish comes out amazingly. I wanted to know if we can use coconut milk for makhana kheer. Thanks and God bless!5 stars

    • thanks a lot priya. you can use coconut milk. but cook the makhana in some water first. then add thick coconut milk and lightly heat it. do not boil or else coconut milk can curdle.

  2. Absolutely loved the creamy texture of this kheer! It is my new fav!
    Thank you for sharing this wonderful recipe 🙂5 stars

  3. I have tried many of your recipes. Your website is now bookmarked on my lappy….Best part of your site is pictorial depiction which comes as a blessing for an amateur cook like me…Keep up the good work..I tried this one too and it came out just perfect…Thanks for sharing…..5 stars

  4. This looks great! Could almond milk be used to make the kheer? Thanks for an amazing recipe. 🙂

  5. a very happy new year – don’t know to say Gudi padwa wishes. I made makhana kheer and your recipe , paneer koftas for lunch – of course other typical Tamilian items were there!!!! Your recepies are amazingly accurate. Got lotus seeds specifically for this from another town where my son went as the North Indian shops in my town didn’t get the stock. Thank you once again. Grow more and more and may wings be wider !!!!! God bless. DK

    • durga ji, wish you too a happy new year and thanks again for all your blessings. you are lucky to have the goddess’s name. we are devout devotees of maa durga. makhana is very good for the body. they are good for joints too. so try to have more of them in your diet. you can just roast them in a bit of oil. add any spice powder like haldi or turmeric or chaat masala, whatever you like or even powdered sugar to make a sweet option. toss well and store in an airtight jar. have them plain as a snack.

      • Hi dasanna, shall surely make the snack. Am just now getting off the phase of snacking. It’s God who introduced you to make such healthy snacks so that I don’t miss anything in this stage of life. Yes, in South my name is a little unusual but because of influence from North, some use the name. I am blessed with a lot of young girls as my friends and some girls belong to North. I am familiar with some North Indian subjis and am familiar. My son loves them. Thanks for your suggestion. God bless you. DK