Makhana Kheer
A creamy, delightful Indian pudding made with roasted fox nuts, milk, and fragrant spices. This gluten-free dessert is perfect for festive occasions or as a comforting sweet treat after a meal. It's often enjoyed during fasting periods like Navratri.
For 4 servings
6 steps. 30 minutes total.
- 1
Step 1
- a.Roast the Makhana
- b.Heat ghee in a heavy-bottomed pan or kadai over low-medium heat.
- c.Add the makhana and roast for 5-7 minutes, stirring continuously until they are crisp and light golden.
- d.To test for doneness, take one makhana and crush it between your fingers. It should break easily with a distinct crunch.
- e.Once roasted, remove the makhana from the pan and set aside to cool completely.
- 2
Step 2
- a.Prepare the Makhana Base
- b.Once cooled, reserve about 1/4 cup of the whole roasted makhana for adding later for texture.
- c.Transfer the remaining 1.75 cups of makhana to a blender or food processor. Pulse a few times to create a coarse, crumbly powder. Avoid grinding it into a fine flour.
- 3
Step 3
- a.Simmer and Reduce the Milk
- b.In the same heavy-bottomed pan, pour the full-fat milk and bring it to a boil over medium heat, stirring occasionally.
- c.Once it boils, reduce the heat to low and let it simmer for 10-12 minutes. Scrape the sides of the pan periodically to incorporate the cream back into the milk. This process will help thicken the milk.
- 4
Step 4
- a.Cook the Kheer
- b.Add the coarsely ground makhana powder and the reserved whole makhana to the simmering milk.
- c.Stir well to combine and break any lumps. Continue to cook on low heat for another 8-10 minutes, stirring frequently.
- d.The makhana will absorb the milk and soften, and the kheer will thicken to a creamy consistency.
- 5
Step 5
- a.Add Flavorings and Sweetener
- b.Stir in the sugar, green cardamom powder, and saffron strands. Mix until the sugar is completely dissolved.
- c.Add most of the slivered almonds, pistachios, and cashews, reserving a small amount for garnish.
- d.Simmer for another 2-3 minutes for the flavors to meld together beautifully.
- 6
Step 6
- a.Garnish and Serve
- b.Turn off the heat. The kheer will continue to thicken as it cools.
- c.Transfer the kheer to serving bowls. Garnish with the remaining slivered nuts.
- d.Serve warm, at room temperature, or chilled according to your preference.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the creamiest kheer, use full-fat (whole) milk and do not rush the simmering process.
- 2Roasting the makhana in ghee is crucial for a nutty flavor and crispy texture. Do not skip this step.
- 3Always add sugar towards the end. Adding it too early can sometimes cause the milk to curdle or slow down the cooking process.
- 4To enhance the saffron's color and aroma, soak the strands in 2 tablespoons of warm milk for 10 minutes before adding them to the kheer.
- 5If the kheer becomes too thick upon cooling, you can adjust the consistency by stirring in a little warm milk before serving.
- 6For a richer flavor, you can add a tablespoon of milk powder or condensed milk along with the sugar.
Adapt it for your goals.
Vegan Makhana Kheer
Replace dairy milk with almond milk or cashew milk and use coconut oil or a vegan butter substitute instead of ghee. The cooking time may be slightly shorter as plant-based milks can thicken faster.
Jaggery SweetenedJaggery Sweetened
For a healthier alternative, replace sugar with powdered jaggery. Add the jaggery only after turning off the heat to prevent the milk from curdling.
Rose FlavoredRose Flavored
Add 1 teaspoon of rose water and a few dried rose petals along with the cardamom powder for a fragrant, floral twist.
Date and Fig KheerDate and Fig Kheer
Reduce the sugar and add 4-5 finely chopped dates and 2-3 chopped dried figs to the kheer for natural sweetness and added texture.
Why this is on our healthy list.
Rich in Calcium and Protein
Made with a significant amount of milk, this kheer is an excellent source of calcium, which is vital for bone and teeth health. The milk and nuts also provide a good amount of protein.
Naturally Gluten-Free
Makhana (fox nuts) are naturally free from gluten, making this dessert a wonderful and safe option for individuals with celiac disease or gluten sensitivity.
Source of Essential Minerals
Makhana are packed with essential minerals like magnesium, potassium, and phosphorus, which play crucial roles in nerve function, blood pressure regulation, and energy metabolism.
Good for Digestion
Makhana contain a good amount of fiber, which can aid in digestion and promote a healthy gut. The warm, soft consistency of kheer is also gentle on the stomach.
Frequently asked questions
Makhana Kheer can be a relatively healthy dessert. Makhana itself is low in calories, gluten-free, and rich in minerals like magnesium and potassium. Using full-fat milk adds calcium and protein. However, the sugar content makes it a treat to be enjoyed in moderation. You can make it healthier by using jaggery or dates as a sweetener.