Makhana Kheer
Creamy, lightly sweet pudding made from roasted foxnuts simmered in milk. A beloved North Indian dessert that comes together quickly with a handful of pantry ingredients, perfect for festivals or when you crave something cozy yet elegant.
For 4 servings
- prep · ~2 min
Soak the saffron.
Warm 2 tablespoons milk and soak saffron strands in it. Set aside.
- fry · ~5 min
Roast the makhana.
1.Heat 1 tablespoon ghee in a small frying pan over low heat.2.Add makhana and roast, stirring constantly, until crisp and lightly golden (4-5 minutes).3.Cool slightly, then crush about a third of the makhana by hand into smaller pieces for varied texture. Set aside.TIPKeep the heat low — makhana burns fast. They're ready when they feel crisp and sound hollow when tapped. - fry · ~3 min
Fry the nuts and raisins.
1.In the same pan, heat the remaining 1 tablespoon ghee over low heat.2.Add slivered almonds and cashew halves. Sauté until lightly golden (1-2 minutes).3.Add raisins and fry until they puff up (30 seconds). Remove and set aside. - simmer · ~15 min
Reduce the milk.
1.Pour milk into a heavy-bottomed pan and bring to a boil over medium heat.2.Add crushed green cardamom pods and a pinch of salt.3.Lower the heat and simmer, stirring frequently with a wooden spoon, until milk reduces by a quarter (about 15 minutes).TIPScrape the sides and bottom while stirring — the cream layer that forms is pure flavor. Don't let it scorch. - simmer · ~11 min
Add makhana and cook the kheer.
1.Add the roasted makhana (whole and crushed) to the simmering milk.2.Stir gently and cook until makhana softens and absorbs some milk — about 8 to 10 minutes.3.Add sugar and stir until dissolved (1-2 minutes).TIPDon't over-stir after adding makhana or they'll break down too much. Gentle folding is key. - mix · ~2 min
Finish with saffron, rose water, and nuts.
1.Pour in the soaked saffron along with its milk. Stir gently.2.Add the fried almonds, cashews, and raisins (reserve a few for garnish).3.Stir in rose water and turn off the heat.TIPAdd rose water only after turning off the heat — heat drives off its delicate aroma. - rest · ~30 min
Rest the kheer.
Let the kheer cool to room temperature. The makhana will continue to absorb milk and soften as it rests.
TIPMakhana Kheer thickens significantly as it cools. For a thinner consistency, stir in a little warm milk before serving. - garnish
Garnish with pistachios and serve.
Spoon into serving bowls and top with the reserved fried nuts and fresh slivered pistachios. Serve warm, at room temperature, or chilled.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast makhana on low heat until crisp and hollow-sounding — they burn easily.
- 2Crush one-third of the roasted makhana by hand for a pleasing textural contrast.
- 3Scrape the sides and bottom of the pan while simmering milk to incorporate the cream layer.
- 4Add rose water only after turning off the heat to preserve its delicate floral aroma.
- 5Let the kheer rest for at least 30 minutes — makhana absorbs milk and softens further.
- 6For a thinner consistency, stir in a splash of warm milk just before serving.
Adapt it for your goals.
Dairy-free / vegan
Substitute full-fat milk with coconut milk or a blend of almond and oat milk, and use coconut oil instead of ghee. The kheer will be lighter with a subtle tropical note.
low sugarLow-sugar
Replace white sugar with jaggery or a monk fruit sweetener. Jaggery adds a caramel-like depth that complements the nuts and cardamom beautifully.
nut freeNut-free
Omit almonds and cashews entirely, or swap them with pumpkin seeds and coconut flakes. The kheer remains creamy and satisfying without any nuts.
saffron freeSaffron-free
Skip saffron and increase the rose water to 1 teaspoon, or add a pinch of turmeric for a golden hue (turmeric won't affect taste in this small amount).
Why this is on our healthy list.
Rich in Plant-Based Protein
Makhana (foxnuts) are a good source of plant protein, making this dessert more satiating than many milk-based sweets.
Calcium from Whole Milk
Full-fat milk contributes a substantial amount of calcium, supporting bone health and dental strength.
Antioxidants from Saffron & Cardamom
Saffron and cardamom are rich in antioxidant compounds that may help reduce oxidative stress and support digestion.
Healthy Fats from Nuts & Ghee
Almonds, cashews, and ghee provide unsaturated fats and fat-soluble vitamins, aiding nutrient absorption and providing sustained energy.
Frequently asked questions
Yes, but the kheer will be thinner and less creamy. To compensate, simmer the milk longer to reduce it more, or stir in a tablespoon of heavy cream at the end.
