makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer |
by Tarla Dalal

This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat. We are so much surrounded by sago and samo rice during vrat days that we forget lip-smacking makhana kheer.

Makhane, with their interesting puffed appearance are a favourite with everybody, right from children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Makhanas are lotus flower seeds.

Makhana kheer is super easy to make and with that it will give a treat to your eyes as well as your taste buds. The process of making makhana kheer is pretty simple.Makhana Kheer is firstly roasting the makhana in ghee and blending them to a course powder. Further, it is made by boiling milk and sugar together along with dry fruits and adding some roasted makhana. The milk is simmered until it turns thick and creamy, which is then flavoured with nutmeg powder and saffron strands. Refrigerate makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.

The rich aroma of this milk is enhanced with intoxicating spices like nutmeg and saffron. This makhana kheer tastes heavenly when served cold. If you wish to you can replace sugar with jaggery and you can also feed makhane ki kheer to your growing babies, all you need to do is blend the roasted makhana to a fine powder and not keep it course when making it for baby.

Enjoy makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with detailed step by step recipe photos below.

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Makhane ki Kheer recipe - How to make Makhane ki Kheer

For Makhane ki Kheer
1 cup lotus seeds (makhana)
2 tbsp ghee
5 cups full-fat milk
3/4 cup sugar
a few saffron (kesar) strands
1/2 tsp nutmeg (jaiphal) powder

For The Garnish
1 tbsp pistachio slivers

Method
For makhane ki kheer

To make makhane ki kheer, heat the ghee in a broad non-stick pan, add the lotus seeds and sauté on a medium flame for 3 to 4 minutes or till they turn crisp.
Remove from the flame, allow it to cool and blend in a mixer to a coarse powder. Keep aside.
Boil the milk in a deep non-stick pan, add the sugar, mix well and cook on a high flame for 2 minutes or till the sugar dissolves, while stirring continuously.
Reduce the flame to medium, add the coarsely crushed lotus seeds, mix well and cook for 19 minutes or till the milk has reduced to half, while stirring and scraping the sides of the pan occasionally.
Add the saffron and nutmeg powder, mix well and cook on a medium flame for 1 more minute.
Switch off the flame and allow to cool completely.
Refrigerate the makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.

Nutrient values (Abbrv) per serving

Energy	75 cal
Protein	6.4 g
Carbohydrates	9.6 g
Fiber	0 g
Fat	1.2 g
Cholesterol	0 mg
Sodium	90 mg

Click here to view calories for Makhane ki Kheer

Makhane ki Kheer Video

Makhane ki Kheer recipe with step by step photos

Other Kheer Recipes

Kheer is a popular Indian sweet pudding. Milk, Sugar and flavour enhancers like cardamom powder, nutmeg powder form an integral part of the kheer recipe. Also, there is one main ingredient like rice, fruit, seviyan, sago. To make kheer more rich you can add dried fruits, condensed milk etc. Like makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | then our website has a huge collection of kheer recipes that you would love to try like :

How to make makhane ki kheer

To make the makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | we will first roast the fox nuts. For roasting fox nuts, heat the ghee in a deep non-stick pan.
Add the lotus seeds.
Sauté on a medium flame for 2 to 3 minutes or till they turn crisp. This will provide a crunchy texture to the lotus seeds. To check if the makhana has roasted perfectly or no, press between your thumb and index finger, if it breaks easily, it is ready to use.
Remove from the flame, allow it to cool completely and transfer into a mixer jar. You can even reserve around 1/3 cup of whole makhanas and add them to the makhana kheer.

Blend the roasted lotus seeds to a coarse powder. Keep aside.
To make makhane ki kheer, pour the full-fat milk and bring to a boil. This would take approximately 8 minutes on a medium flame. Stir in between using a flat spatula so that the milk does not stick to the bottom of the pan. Traditionally, Indian mithai like kheer are made in a thick bottomed pan but a non-stick pan works well. Incase you are using an old non-stick pan or a stainless steel pan, just add 2 tbsp of water to form a protective layer between the pan and milk.
Once the milk comes to a boil, add the sugar substitute. You can add more or less as per the sweetness you prefer.
Add coarsely crushed lotus seeds.
Mix well and cook for 23-25 minutes or till the milk has reduced to hlf, while stirring and scraping from the sides of the pan.

Add the saffron strands. It provides a beautiful yellow hue to makhana kheer and a rich flavor.
Also, add nutmeg powder, mix well and cook on a medium flame for 3 to 4 minutes. Alternatively, you can add cardamom powder to enhance the flavour of fox nut kheer.
Switch off the flame and cool completely. Pour it in serving bowl and you can serve the makhane ki kheer immediately and enjoy it warm or you can refrigerate for at least 1 hour and serve chilled. The refrigeration will further thicken the makhane ki kheer.

Anshu Chaudhary

on 25 Nov 20 10:00 AM

Delicious nd easy to make.must try recpie

Tarla Dalal

25 Nov 20 03:06 PM

Thanks so much for trying our recipe, it means a lot to us. Keep trying more recipes and sharing your feedback with us.

Deepa madhu

on 22 Oct 20 01:14 PM

Tried today . It is easy to prepare and very delicious to have. Hubby liked it a lot.

23 Oct 20 11:01 AM

Thanks for the feedback !!! keep reviewing recipes and articles you loved.

on 22 Oct 20 01:13 PM

Satyaveer Jat

on 01 Aug 20 09:06 PM

04 Aug 20 10:28 AM

thanks for the feedback !!! keep reviewing recipes you loved.

Bhaswati

on 16 May 19 08:09 PM

I have dry roasted the makhanas(forgot to use ghee) and made a coarse mixture. Can I roast the powdered mixture in ghee before making the kheer?

VN Dalmia

on 12 Oct 18 03:50 PM

How many grams in 1 serving?

12 Oct 18 05:49 PM

The serving size is not measured in grams. It is the approximate portion a person can eat in a meal.

12 Oct 18 06:37 PM

Ok, thanks, but that may differ from person to person. So how many grams in 5 servings? How many grams does the recipe make? I had 50 grams today. How do I know whether I had half a serving or more or less?

15 Oct 18 09:25 AM

We don''t weigh the serving portion in grams. The serving size mentioned is based on a portion of the food a person would usually eat in a meal.

Anita babbar

on 23 Sep 17 04:40 PM

The recipe was very delicious when served a bit warm.....as it was garnished with pistachio sliver it gave a good taste and my children were very anxious to have more. Thanks for a lovely recipe.

25 Sep 17 08:51 AM

Hi, Thank you for your kind words. Do try more and more recipes and let us know how you enjoyed them. Happy Coking !!

n_katira

on 22 May 15 12:07 PM

Good sweet option if u like makhanas. Nutmeg powder gives a very good flavour.