📖 About Makhana Kheer

Makhana Kheer (also known as Phool Makhana Kheer) is a delicious and nutritious Indian dessert made with fox nuts (makhana), milk, ghee, sugar, and dry fruits. Makhana, also called lotus seeds, is rich in calcium, antioxidants, and has a low glycemic index—making it a healthier option among Indian sweets.

Traditionally prepared during Navratri fasting, Maha Shivratri, or Ekadashi, this kheer is also a popular offering during other religious festivals or as a wholesome dessert for kids and elders.

The beauty of this dish lies in its simplicity and nutritional richness. The soft, roasted makhana blends beautifully with creamy milk, sugar, and cardamom, offering a soul-satisfying flavor.

🌸 How to Make Makhana Kheer Recipe – Step-by-Step Guide

Prep Time: 5 minutes
Cook Time: 30–35 minutes
Total Time: 35–40 minutes
Servings: 4
Cuisine: Indian
Course: Dessert
Difficulty: Easy

🧾 Ingredients

Main Ingredients:

• Full-fat milk – 1 litre

• Makhana (fox nuts) – 1 cup

• Sugar – 4–5 tbsp (adjust to taste)

• Ghee – 1½ tbsp

• Cardamom powder – ½ tsp

For Garnish:

• Chopped cashews – 1 tbsp

• Chopped almonds – 1 tbsp

• Raisins – 1 tbsp

• Saffron strands – few (optional)

🥣 Step-by-Step Instructions

🔹 Step 1: Dry Roast the Makhana

1. Heat a non-stick or heavy-bottomed pan and add 1 tbsp ghee.

2. Add 1 cup makhana and roast on low flame for 5–7 minutes until they become crisp and lightly golden.

3. Take one out and crush it between your fingers to check if it’s crunchy.

✅ Tip: Roasting enhances flavor and prevents sogginess in the kheer.

🔹 Step 2: Crush the Roasted Makhana

1. Once cooled slightly, divide the makhana:

   • Crush half coarsely using a rolling pin or food processor.

   • Keep the remaining whole or slightly broken for texture.

🧠 Why crush? Crushed makhana thickens the kheer naturally while giving it a creamy texture.

🔹 Step 3: Boil the Milk

1. In a deep, heavy-bottomed saucepan, pour 1 litre full-fat milk and bring it to a boil.

2. Lower the flame and let it simmer for 8–10 minutes, stirring occasionally.

⚠️ Caution: Stir to prevent milk from sticking at the bottom or burning.

🔹 Step 4: Add Makhana

1. Add both crushed and whole makhana to the simmering milk.

2. Continue cooking for 12–15 minutes on low flame, stirring frequently.

3. As the makhana absorbs milk, the kheer will thicken.

🍽️ Consistency check: You should see the makhana swell and turn soft, blending with the milk.

🔹 Step 5: Add Sugar and Flavors

1. Add 4–5 tbsp sugar (or as per taste).

2. Stir until sugar dissolves completely.

3. Add ½ tsp cardamom powder and a few saffron strands soaked in warm milk for added richness (optional).

🔹 Step 6: Prepare Dry Fruits

1. In a small pan, heat ½ tbsp ghee.

2. Lightly fry chopped cashews, almonds, and raisins until golden.

3. Add this to the kheer and mix well.

🔹 Step 7: Final Simmer

1. Simmer the kheer for another 5 minutes until it reaches your desired consistency.

2. Turn off the heat and let it rest for a few minutes.

🥶 Serve warm or chilled, based on preference.

🍽️ Serving Suggestions

• Serve it warm as a comforting dessert after lunch or dinner.

• Chill it in the fridge and serve as a cold treat during summer.

• Perfect for Navratri fasts, Janmashtami, or any festive occasion.

🧠 Health Benefits of Makhana

• Rich in antioxidants and anti-aging properties

• Excellent source of protein and calcium

• Suitable for weight management and diabetic-friendly (with less sugar or natural sweeteners)

🪔 Final Thoughts

Whether you’re fasting or simply looking for a light, nutritious dessert, this Makhana Kheer Recipe is a wonderful choice. It’s easy to prepare, wholesome, and packed with the goodness of fox nuts and dry fruits. The creamy texture, subtle sweetness, and aroma of cardamom make this a delightful traditional sweet you’ll want to make again and again.