This delicious recipe of Makhane ki kheer is a traditional Indian dessert relished mostly on festive and celebratory occasions. Prepared primarily with fox nuts (Phool makhana), milk, and sugar and embellished with nuts and saffron, this flavorful pudding is super easy to make.
Its rich and creamy texture is perfect for gratifying the taste buds, and the nutrients make it a healthy dessert for the entire family.
This gluten-free and vegetarian Makhana kheer recipe is an ideal choice to include in festive meals and can also be savored during Navratri, Janamashtami, Shivratri, or other fastings.
Since makhane is loaded with calcium and anti-inflammatory properties, they are considered a superfood ingredient in traditional Indian cuisine.
The best part is that Phool Makhana can be included in sweet and savory dishes, and they always surprise us with their versatility!
While this makhane makes tasty lip-smacking dishes, they also make stunning creations with sugar and nuts, like here, in this delicious Makhane ki kheer recipe.
This Makhane ki kheer, when paired with other savory dishes like Sabudana vada, Sabudana Dosa, or Sabudana khichdi, etc., creates a delicious and nutritious fasting meal that keeps one energetic all day through!
What is Makhane ki Kheer
Fox nuts, Lotus Seeds, or Phool Makhane (in Hindi) are plant-based starchy and edible seeds used to prepare sweet and savory dishes.
Kheer is the Hindi name for a traditional Indian pudding prepared with rice, milk, sugar, and toasted nuts. Besides rice, there are other variations too made with cracked wheat, tapioca (sabudana), vermicelli kheer, and lauki, to name a few.
This Makhane Ki Kheer is also prepared similarly, where milk is simmered to thicken until creamy, and then roasted makhane is added to complete the recipe.
Saffron is added for flavoring, and sugar adds sweetness to this delicious Lotus seeds pudding. Assorted nuts, like almonds and pistachios, lend a crunch and more nutrition, making this recipe heavenly delicious.
Reasons You’ll ♡ Makhane ki Kheer
This luscious dessert is a hot favorite for kids and adults alike. You can serve it at any time of the day and receive it with the same enthusiasm. There are many reasons for you to love this foxnuts pudding, like the ones mentioned here —
- Easy to make
- Ready in under 30 minutes
- Packed with a myriad of health benefits
- Loaded with irresistible flavors
- Entices eyes and taste buds alike
- Gluten-free and can be transformed into vegan as well!
The best part is that this milk-based dessert, Makhane ki kheer, is the creamiest and most amazingly delightful pudding that can be served warm or chilled and can be scaled up or down to cater for a large gathering.
Phool Makhana Kheer Ingredient list
Ghee — You need ghee to roast the fox Phool makhane. It lends a lovely rich and nutty flavor to the kheer making it super delicious.
Fox nuts/ Lotus Seeds/ Phool Makhane — The star ingredient of this recipe, Phool makhane, are must add-ons that lend the recipe its desired lusciousness and charm. These are readily found in the nearby grocery store or can be purchased online too.
Saffron Strands — Saffron lends the recipe a wonderful flavor, color, and aroma that makes it more irresistible.
Cardamom Powder — This infuses the Makhana kheer with a beautiful aroma, making the recipe drool-worthy.
Mixed Nuts — You can add nuts of your choice to the Makhane ki kheer recipe to enhance the flavor and fun. I have used slivered almonds, cashews, raisins, pistachios, and Chirongi/charoli seeds. You may completely omit them if you want to.
Sugar — It adds tons of flavor and sweetness to the Phool Makhana Kheer recipe, without which the recipe will taste bland. This recipe of Kheer uses raw cane sugar for sweetening. However, you can use regular white sugar, condensed milk, or even jaggery to sweeten the kheer.
Milk — Full-fat milk renders the ultimate creaminess to the recipe. Avoid using skimmed milk as it will not bring the desired results.
Milk Powder — Milk Powder brings a rich taste and the creamiest texture to the recipe.
Recipe Tips and Variations
Roasting the makhane — Roasting the makhane in ghee while preparing this recipe is an important step not to be missed. Roasting brings out a nice aromatic flavor that takes the recipe to a whole new level! Keep stirring the makhanas occasionally to prevent them from burning. Please do not leave them unattended at any time, as they may get burnt.
Importance of full-fat milk — This is the crucial ingredient of the recipe, rendering creaminess and richness to the kheer. I have used whole milk with 3.5% fat. You must use milk with high cream content, as any milk with fat content lower than this will not yield the same results. You can also use half-n-half for a thicker consistency.
Nuts are essential — This Makhana kheer recipe tastes excellent when packed with assorted nuts. I have used a combination of nuts like almonds, cashews, raisins, pistachios, and charoli seeds. You may choose to add any nuts or candied fruits that you like.
Sweetening agents — I have used regular sugar to prepare this Lotus seeds kheer. You can also use jaggery, but it will change the color.
Substituting sugar — Sugar can be skipped entirely and replaced with sweetened condensed milk for a richer and creamier kheer.
Delectable flavors — You can freely experiment with the flavors in this Makhane ki Kheer recipe. I have added rose water and saffron strands to flavor this fox nuts pudding. However, you can also add kewra essence for an interesting new flavor! A tablespoon of thandai mix also brings beautiful flavors.
For a creamy and smooth consistency — While making the kheer, I coarsely pound some of the roasted makhanas with the rolling pin and add them along with the whole roasted makhanas. When added to the boiling milk, these coarsely crushed makhanas add a nice creamy smooth consistency to the Makhana kheer.
Thickening consistency — As the makhanas soak in the milk while cooking, it tends to thicken on cooling. Therefore, do not evaporate the milk too much.
Chilled kheer for the ultimate deliciousness — To enjoy this lotus seeds kheer chilled, let it cool completely to room temperature, and then transfer it to an air-tight container. Chill for about 2 – 3 hours or until chilled. After cooling, you may see your kheer becoming thicker. To fix this, boil ¼ cup of milk and cool it slightly. Now, carefully add it to the chilled kheer until it attains the desired consistency.
Adding jaggery — Do not add jaggery to the simmering milk, as this will cause the milk to curdle. Switch off the flame and slowly add the jaggery while stirring continuously.
Do not overcook the kheer — On cooling, the Makhane ki kheer tends to thicken gradually. Therefore, do not overcook it. Let its consistency remain a little runny.
Substituting nuts — You may feel like swapping the nuts for varied reasons. However, you can use melon seeds or sunflower seeds to the Makhane ki kheer in place of nuts and enjoy the sweet delicacy.
Swapping ghee — Ghee is the best choice for roasting the makhanas as it renders them a nutty flavor that enhances the overall taste of the recipe. However, you can replace ghee with coconut oil if you so desire.
LET ME KNOW WHAT YOU THINK!
Do you dream of decadent, creamy, and blissful desserts? If yes, you should not miss this fantastic recipe of Phool Makhane Kheer, which tastes amazing in every bite.
I can assure you that this will be your go-to vrat dessert recipe! So, if you are ready with the ingredients, shall we start with the recipe?
The easy and elaborate instructions will guide you through the entire prep, and you will love every step of the making.
Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
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Follow the step-by-step instructions to make the best Makhane ki kheer Recipe
Makhane Ki Kheer
- – – Slivered Pistachios
- – – Mixed Nuts
- Heat ghee in a heavy-bottomed pan over medium-low heat.
- Once hot, add phool makhana and roast them for 4-6 minutes or until the makhanas are light brown and crunchy.
- Once done, remove from heat and set them aside on a plate.
TOAST DRY NUTS
- To the same pan, add ghee.
- Once hot, add raisins, cashews, almonds, and charoli seeds to the pan.
- Sauté the nuts for a minute over medium-low heat.
- Once done, remove the nuts from the pan and transfer them onto a plate. Set it aside.
PREPARE THE MILK BASE
- To the same pan, add milk and stir it for 1-2 minutes.
- Now, add toasted saffron strands and cardamom powder to the milk and stir it well.
- Add milk powder and stir until no lumps remain.
- Bring the milk to a frothy boil. Tip — When cooking the milk, keep stirring to prevent it from sticking to the pan and burning.
- Add sugar and stir until sugar is completely dissolved.
- Simmer for 3-4 minutes until the milk thickens a bit.
- Add toasted phool makhane and toasted nuts to the boiling milk. Mix it well.
- Cover the pan and allow the makhanas to simmer in the milk for 4-5 minutes or until the makhana pearls soak up the milk and become soft.
- The makhanas will meld into the milk base and become very soft.
- Take it off the flame. Add the slivered nuts and mix well.
- If you prefer it chilled, then allow the kheer to cool down completely. Transfer it to an airtight container and chill overnight. Garnish it with slivered pistachios and serve.
Frequently Asked QuestionsCan I make the Makhana Kheer with jaggery? Yes, sure you can! You can make a healthier version of the lotus seeds kheer by sweetening it with jaggery. However, the process differs slightly. To add jaggery to the recipe –
- Cook the kheer as mentioned in the recipe, but skip the step where sugar is added.
- Proceed with the remaining instructions.
- Switch off the flame when the makhanas feel soft, and add jaggery to the recipe. Stir until the jaggery dissolves completely.
- You will notice a beautiful caramel-y hue that comes from the jaggery that sets this recipe apart!
- Ensure not to add jaggery to the simmering milk, which will cause the milk to curdle.
- Swap ghee with coconut oil or vegan butter.
- Replace the regular milk with some plant-based milk, such as almond milk.
- Vegan sugar cane is used to sweeten this kheer recipe. However, you can use maple syrup or date paste for dark and robust flavors.
- You can crush half the quantity of toasted makhanas and add it to the simmering milk. This will render the kheer a rich, creamy texture and make it truly irresistible.