Phool Makhana Kheer or Makhane Ki Kheer is a rich and creamy popular Indian pudding dessert prepared using foxnut (phool makhana), milk, desi ghee, nuts, and flavored with saffron (kesar) and/or cardamom powder. A perfect dessert for the royals.
Don't miss to check out some of the popular Indian sweets and traditional rice or chawal ki kheer.
What is Makhana?
Makhana, also known as foxnut or lotus seeds, is a popular ingredient consumed during fasting, vrat, and upvas days like Navratri, Karwa Chauth, Ekadashi, Ganesh Chaturthi, Shivratri, etc.
Makhana is used to make roasted evening tea-time snacks during Navratri and to make desserts like kheer and raita. We don't wait for any festival or fasting days and love to have kheer anytime we have a sweet tooth as it requires minimal ingredients, most of which are available in your pantry.
Do check out our traditional Navratri recipes for nine days, Indian vrat, fasting and upvas recipes, and delicious diwali desserts.
Makhane Ki Kheer
Makhane Ki Kheer is a simple, easy, fuss-free Indian dessert recipe. You can never go wrong.
- Add whole roasted makhana or a combination of a few crushed and a few whole makhanas like the recipe here. Crushed makhanas impart a unique texture to the dish. You can also simply powder the roasted makhana and add it for a creamier dessert.
- Thick or thin kheer is a personal choice. You have to proportionate the amount of milk in the recipe and sugar.
- Remember, any kheer will thicken once it cools down. If you want to thin it down, you will have to add water or milk and adjust accordingly.
Ingredients
Makhana: Also available as foxnut or lotus seed is the key ingredient in this vrat wale kheer.
Desi ghee: nutty aroma to the dish.
Nuts: Cashews, almonds, and raisins for the crunch.
Milk: Liquid ingredient used to make rich kheer. For a dairy-free version, you can use almond or coconut milk.
Sugar: Sweetener used. Jaggery or condensed milk can also be added instead.
Flavoring: Cardamom and saffron strands.
See the recipe card below for a full list of ingredients and measurements.
How to make phool makhana kheer recipe?
- In a wide nonstick pan on medium heat, add 1 tablespoon of ghee. Once hot, add makhana and roast it until it is crispy. Keep string for even roasting. Transfer this to a plate and set it aside.
- In the same pan, add ½ tablespoon of ghee, almonds, and cashews, and saute till golden brown. Add raisins and saute for 10 to 15 seconds, and switch off the flame. Transfer it to the plate and set it aside.
- In the same pan, add milk and saffron strands and let it come to a boil. Keep stirring during the entire process. Meanwhile, crush half of the roasted makhana with your hands. Check my video on the making of makhana here.
- Once the milk comes to a boil, add the combination of crushed and whole roasted makhana and simmer for approximately 3 to 5 minutes until the makhana softens and the milk thickens.
- Add sugar and stir until it is dissolved completely.
- Next, add roasted nuts and cardamom powder and cook for 30 seconds to 1 minute. Switch off the flame. Don't forget to keep stirring to avoid it burning from the bottom.
Tips
- You can vary the amount of sugar and nuts to taste.
- The cooking time after you add makhana may vary depending on how wide or deep your pan is and the flame's intensity.
- If you have leftovers, you can refrigerate for 2 to 3 days. Do not freeze as you have added milk; it may curdle when you reheat.
Makhane ki Kheer with Jaggery
Follow the same procedure until you are supposed to add sugar. Switch off the flame. Instead of sugar, add jaggery powder or crushed jaggery and mix until dissolved. If you add jaggery along with milk and continue to simmer, the chances are that the milk may split and spoil the kheer.
Recipe FAQs
Yes. You can add it instead of sugar and cook for 2 to 3 minutes.
Like any other kheer, this can be made vegan by substituting milk with dairy-free milk like almond, soy, coconut, or cashew milk and substituting ghee with vegan butter of your choice.
After you dry roast the makhana, grind them to a smooth powder and add it to the simmering milk. See that you do not make it too thick for kids, as sometimes kids may find it difficult to swallow. You can add saffron and cardamom powder and skip nuts. If you want to add nuts, grind it along with makhana and add it to the kheer.
More Indian Kheer Desserts
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Recipe card
Makhana Kheer - Easy Navratri and Diwali Sweet Recipe
Equipment
- 1 Pan
Ingredients
- 2 cups Makhana (Foxnut or Lotus seed)
- 2 tablespoon Ghee
- 1 to 2 tablespoon Cashews
- 1 to 2 tablespoon Almonds
- 1 tablespoon Raisins
- 1 ½ cups Milk
- 7 to 8 Saffron strands (kesar)
- 3 tablespoon Sugar
- ¼ teaspoon Cardamom powder (Elaichi)
Instructions
How to make kheer with makhana?
- In a wide nonstick pan on medium heat, add 1 ½ tablespoon of ghee. Once hot, add makhana and roast it until it is crispy. Keep string for even roasting. Transfer this to a plate and set it aside.2 cups Makhana (Foxnut or Lotus seed), 2 tablespoon Ghee
- In the same pan, add ½ tablespoon of ghee, almonds and cashews, and saute till golden brown. Add raisins and saute for 10 to 15 seconds, and switch off the flame. Transfer it to the plate and set it aside.1 to 2 tablespoon Cashews, 1 to 2 tablespoon Almonds, 1 tablespoon Raisins
- In the same pan, add milk and saffron strands and let it come to a boil. Keep stirring during the entire process. Meanwhile, crush half of the roasted makhana with your hands. Check my video on making of kheer with makhana .1 ½ cups Milk, 7 to 8 Saffron strands (kesar)
- Once the milk comes to a boil, add the combination of crushed and whole roasted makhana and simmer for approximately 3 to 5 minutes until the makhana softens and milk thickens.
- Add sugar and stir until it is dissolved completely.3 tablespoon Sugar
- Next, add roasted nuts, cardamom powder, and cook for 30 seconds to 1 minute. Switch off the flame. Don’t forget to keep stirring to avoid it burning from the bottom.¼ teaspoon Cardamom powder (Elaichi)
- You can serve this hot, warm, or cold. Happy Navratri and Diwali.
Video
Notes
- You can vary the amount of sugar and nuts to taste.
- The cooking time after you add makhana may vary depending on how wide or deep your pan is and the flame's intensity.
- If you have leftovers, you can refrigerate for 2 to 3 days. Do not freeze as you have added milk; it may curdle when you reheat.
- Add whole roasted makhana or a combination of a few crushed and a few whole makhanas like the recipe here. Crushed makhanas impart a unique texture to the dish. You can also simply powder the roasted makhana and add it for a creamier dessert.
- Thick or thin kheer is a personal choice. You have to proportionate the amount of milk in the recipe and sugar.
- Remember, any kheer will thicken once it cools down. If you want to thin it down, you will have to add water or milk and adjust accordingly.
Nutrition
Note: We originally posted this Navratri vrat makhane ki kheer recipe in Oct 2021. It has now been modified in Oct 2023 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Sukanya R Hegde
Healthy and delicious complete package… love it 😍😋