Makhana Kheer

Name: Makhana Kheer
Total time: 3600 s
Yield: 3 servings
Cuisine: Indian
Ingredients: 2 tablespoons ghee; 2 cups makhana (foxnuts, puffed lotus seeds); 1 litre whole (full-fat) milk; 15-20 strands saffron; 2 tablespoons slivered almonds; 2 tablespoons slivered cashew nuts; 2 tablespoons slivered pistachios; 2 tablespoons whole raisins; 1/4 cup sugar; 2-3 cardamoms powder

Smruti Rana @smrutiskitchen

Vadodra

#BCC
Makhana Kheer

Makhana or fox nut is often associated with religious occasions and is considered a pious and fasting food. But on the contrary, makhana holds a special place in a Bihari thali since it is produced in large quantities in the state. High on nutritional value, our very own superfood is loaded with the goodness of essential nutrients with medicinal value too. A guilt-free nut, makhana is used for both savoury as well as dessert recipes. The rich and creamy makhana kheer is a very popular dessert recipe that would definitely leave you spellbound with its alluring flavor and tantalizing taste.

#BCC
Makhana Kheer

Smruti Rana @smrutiskitchen

Vadodra

#BCC
Makhana Kheer

Saved

Ingredients

1 hr

3 servings

2 tablespoonsghee
2 cupsmakhana (foxnuts, puffed lotus seeds)
1 litrewhole (full-fat) milk
15-20 strandssaffron
2 tablespoonsslivered almonds
2 tablespoonsslivered cashew nuts
2 tablespoonsslivered pistachios
2 tablespoonswhole raisins
1/4 cupsugar
2-3cardamoms powder

Saved

Steps

1 hr

1

Heat ghee in a heavy-bottom pan over medium heat.
Once the ghee is hot, add makhana and roast on medium heat until crispy. Keep stirring while roasting.
Note – At this point, you can either use this roasted whole makhana to make the kheer as I did or crush them roughly in a mortar and pestle. Crushed makhana will make the kheer creamier. If you are crushing the makhana, then crush them and add them back to the same pan.
2

Add milk and saffron (optional) to the pan, over the makhana, and bring it to a boil over medium heat.
Keep stirring very frequently to avoid milk from scorching.
Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
Add almonds, cashew nuts, pistachios, and raisins, and cook until kheer thickens (10-12 minutes). Keep stirring frequently while cooking.
Keep scraping the milk that has solidified and collected on the sides of the pan and mix it with kheer.
3

Add sugar and green cardamom Powder and cook for another 2-3 minutes.
Kheer is ready. Garnish it with more slivered nuts and serve hot or chilled.
Note – The kheer will thicken slightly once cooled.
You can also flavor the kheer with a few drops of rose water or kewra essence.