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A creamy, delightful Indian pudding made with roasted fox nuts (makhana) simmered in sweetened milk. Flavored with cardamom and saffron, this gluten-free dessert is perfect for festivals or as a comforting sweet treat.
Prepare Flavorings and Garnish
Roast the Fox Nuts (Makhana)
Simmer and Thicken the Milk
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A creamy, delightful Indian pudding made with roasted fox nuts (makhana) simmered in sweetened milk. Flavored with cardamom and saffron, this gluten-free dessert is perfect for festivals or as a comforting sweet treat.
This north_indian recipe takes 40 minutes to prepare and yields 4 servings. At 715.89 calories per serving with 25.07g of protein, it's a beginner-friendly recipe perfect for dessert.
Cook the Kheer
Add Sweetener and Aromatics
Garnish and Serve
Use jaggery powder (gur) or date paste instead of sugar for a more earthy flavor. Add jaggery after turning off the heat to prevent the milk from curdling.
Add a few drops of rose water or kewra water at the end for a fragrant, floral aroma.
For a richer, more rabri-like consistency, add 2 tablespoons of milk powder or khoya (milk solids) along with the sugar.
Substitute dairy milk with full-fat almond, cashew, or oat milk. Use coconut oil or a neutral vegetable oil in place of ghee.
Fox nuts are a powerhouse of nutrients like protein, magnesium, potassium, and phosphorus, making this dessert surprisingly wholesome.
The combination of calcium-rich milk and phosphorus from makhana contributes to maintaining strong and healthy bones and teeth.
This kheer is inherently gluten-free, making it a safe and delicious sweet treat for individuals with celiac disease or gluten intolerance.
Makhana contains a good amount of dietary fiber, which helps in promoting healthy digestion and maintaining bowel regularity.
Yes, in moderation, it can be a healthy dessert. Fox nuts (makhana) are low in calories and fat, gluten-free, and rich in protein and essential minerals. To make it healthier, you can reduce the amount of sugar or use a natural sweetener like jaggery or date paste.
One serving of Makhane ki Kheer contains approximately 280-320 calories, depending on the type of milk and the amount of sugar and ghee used.
Absolutely. Replace dairy milk with a creamy plant-based milk like full-fat almond, cashew, or coconut milk. Use coconut oil or a vegan butter substitute instead of ghee.
This usually happens if the heat is too high or the roasting time is too short. Roast the makhana on a consistent low-to-medium flame, stirring frequently, until they are light, airy, and snap easily when pressed.
You can store it in an airtight container in the refrigerator for up to 3 days. The kheer will thicken upon refrigeration; you may need to add a little milk to adjust the consistency before serving.
Yes, jaggery is a great alternative. However, always add jaggery powder or syrup after you have turned off the heat. Adding it to boiling milk can cause the milk to curdle.