Makhane ki Kheer
Lightly roasted fox nuts simmered in milk turn soft, creamy, and comforting in this simple Indian kheer. A little cardamom, nuts, and saffron give it a festive feel without making it fussy.
For 4 servings
- prep · ~5 min
Prepare the nuts and cardamom.
1.Slice the almonds and chop the cashews.2.Lightly crush the cardamom seeds.3.Keep the saffron and raisins ready. - saute · ~7 min
Roast the makhana in ghee.
1.Heat ghee in a heavy pan over low to medium heat.2.Add the makhana and roast until crisp and lightly fragrant, stirring often.3.Cool slightly, then crush a small handful roughly for texture if you like.TIPRoast on low heat so the makhana turns crisp without browning too fast. - boil · ~7 min
Bring the milk to a gentle boil.
Pour the milk into a heavy pan and bring it to a gentle boil over medium heat, stirring now and then so it does not catch at the bottom.
- simmer · ~15 min
Simmer the makhana in the milk.
1.Add the roasted makhana to the hot milk.2.Lower the heat and simmer until the makhana softens and the milk reduces slightly.3.Stir every few minutes and scrape down the sides back into the pan. - simmer · ~4 min
Add sugar, nuts, and cardamom.
1.Stir in the sugar until fully dissolved.2.Add the almonds, cashews, raisins, crushed cardamom, and saffron.3.Simmer for 3 to 4 minutes until the kheer looks creamy.TIPAdd sugar after the makhana has softened well so the milk keeps reducing nicely. - rest · ~5 min
Let the kheer rest for 5 minutes.
- serve
Serve warm or chilled.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the makhana until it crushes easily between your fingers; that crisp stage helps it soften evenly in the milk.
- 2Use a heavy-bottomed pan for the milk so the kheer thickens gently without catching or scorching.
- 3Scrape the milk solids from the sides back into the pan while simmering; they add extra richness and body.
- 4Add sugar only after the makhana has softened, or the milk may take longer to reduce and the texture can stay thin.
- 5If serving chilled, keep the kheer slightly looser on the stove because makhana continues to absorb milk as it rests.
- 6Soak the saffron in a spoonful of warm milk for a few minutes before adding for better color and aroma.
- 7Reheat leftovers on low heat with a splash of milk, as the kheer thickens considerably after refrigeration.
Adapt it for your goals.
Low-sugar
Reduce the sugar and let the raisins provide more sweetness for a lighter everyday version.
vrat friendlyVrat-friendly
Ideal for fasting meals as made; just ensure the sugar and ghee used fit your household vrat rules.
rose flavoredRose-flavored
Add a few drops of rose water after switching off the heat for a more floral, celebratory kheer.
jaggeryJaggery
Replace sugar with melted jaggery, but stir it in only after the milk cools slightly to avoid curdling.
veganVegan
Use almond or cashew milk and coconut oil instead of dairy milk and ghee for a plant-based version.
Why this is on our healthy list.
Calcium-Rich Dairy Base
Whole milk makes this kheer a comforting source of calcium and protein along with its creamy texture.
Nuts Add Good Fats
Almonds and cashews contribute healthy fats, some protein, and a more satisfying texture.
Light Yet Filling
Makhana is often preferred in Indian desserts because it feels light while still making the dish satisfying.
Frequently asked questions
Yes. Make it a day ahead and chill it, but keep it slightly thinner at first because the makhana will absorb more milk as it sits.
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