makhane ki kheer, phool makhane ki kheer
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4.86 from 7 votes

makhane ki kheer

phool makhana kheer is a dessert that is often made during navratri fasting or vrat
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: desserts
Cuisine: north indian
Servings: 2 to 3
Author: Dassana Amit

Ingredients

  • 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)

Instructions

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.