Makhane Ki Kheer| Makhana Kheer

HOW TO MAKE MAKHANE KI KHEER?

Makhane Ki Kheer- Makhana Kheer is an Indian dessert made with foxnuts or lotus seeds.

Makhane Ki Kheer- Makhana Kheer

Makhane or Makhana is called as foxnuts in English. These are also called as lotus seeds. They resemble popcorn in texture. Many eat this during the Navratri or the Vrat season.

This Makhana kheer is a delicious Indian style dessert made with these foxnuts.

We also call this Makhane ki kheer as Vrat ki kheer or Upvas Kheer.

What exactly is Makhana?

Makhana is often quoted as foxnuts in English. Foxnuts is the name of the plant Prickly Waterlily.

This plant produces these seeds; Makhana, which is starchy and edible. You can use these foxnuts to make delicious vegan and gluten-free snacks like Roasted Makhana.

Or simply make this lip-smacking dessert that uses only 2 tablespoon ghee.

Let s talk Kheer

Kheer is like an ode to all the Indian desserts. It is a pudding that is usually made by reducing milk

We also add some kind of carbs or proteins- Channa dal, moong dal, rice, vermicelli, and so on.

I love kheer for many reasons-

It is easy to make.

It feeds a crowd easily. You can double or triple the recipe easily. And that applies to this yummy Makhana kheer too.

And you can pretty much make Kheer with anything- from Sabudana to Makhana to carrots.

Check out these Kheer recipes that are ideal for eating during this Navratri season.

Sabudana Kheer

Carrot Kheer

Almond Cashew Kheer

Featured in this recipe:

Apart from the foxnuts used here, this recipe features regular pantry staples.

Full fat milk

I recommend using full-fat milk in this recipe. We are not going to reduce the milk in volume by ½ or ⅓. Instead, we are going to thicken it by simmering for a while.

So full-fat milk works best in this delicious recipe.

Sugar

I have used regular white sugar to make this kheer here. You can also use raw cane sugar to make this recipe.

Evaporated Milk

Evaporated milk is made by removing about 60% of the water content in milk. This does not have any sugar added to it.

While some recipes for kheer call for condensed milk, I love using evaporated milk. It gives a richness to the recipe without adding extra sweetness.

You can also use evaporated milk in curries, soups, and smoothies for a rich creamy texture and flavor.

Nuts

South Indian kheer recipes call for frying the nuts in ghee and adding them in the end.

North Indian kheer recipes involve adding chopped nuts to the kheer without frying them.

It took some time for me to wrap my head around this concept of adding nuts without frying.

But now, there is no looking back. I love the flavor these garnishes add to the kheer.

In this Makhana kheer recipe, I have used chopped almonds, cashews, and pistachios as a garnish.

Substitutes and Suggestions:

Evaporated Milk– You can substitute evaporated milk in this kheer with ⅓ cup condensed milk.

If you do this, please remember to use only ½ the sugar mentioned in this recipe.

Full fat milk– Use full-fat milk for best results.

However, if you are particular about the calorie counts, then use low-fat milk and just ½ the quantity of evaporated milk mentioned here.

Nut-free Makhana Kheer– If you are allergic to nuts, then feel free to skip the nuts added at the end as a garnish.

Instead, add a few slices of banana before serving for a different flavor.

Saffron– This lends a delicate flavor to this kheer recipe. If you do not have saffron on hand, you can use 1 tablespoon Badam milk mix or Thandai mix to flavor this kheer.

Or you can skip the saffron and just use cardamom.

It will taste just as delicious without the saffron too.

Let s now check how to make Makhana Kheer step by step

Roasting the Makhana:

We are first going to heat a pan with ghee and when the ghee melts, we are going to add in the Makhana and roast it on low flame until they turn crunchy.

The makhana should not become golden brown. We are just going to roast it till they turn a very light brown and crunchy.

Remember not to leave the makhana when roasting because they burn quickly.

This takes about 5 to 7 mins on low flame. Once the makhana ( foxnuts) are roasted, let s transfer it to a blender, let it cool and grind them to a coarse powder.

We are going to use the Pulse mode to grind our makhana to get some texture in our kheer.

Boiling and thickening the milk

Once the makhana has been roasted, our next step is to boil and thicken the milk. Let’s add the milk to the same pan in which we roast the makhana.

Let us flavor the kheer by adding cardamom and saffron strands. After we add crushed cardamom and saffron, allow the milk to come to a rolling frothy boil.

Adding Sugar

When the milk comes to a frothy boil, add the sugar and mix well. Make sure that the sugar is completely dissolved. To do this, continue to boil the milk for 2 to 3 mins.

Evaporated Milk

Once the sugar dissolves, add the evaporated milk and mix well. Simmer for 4 to 5 mins until the milk thickens a bit.

Mixing the makhana into the kheer

As soon as the milk has thickened, add the powdered makhana. Mix well.

Now continue to cook the kheer till the makhana absorbs the milk and softens up. This takes 3 to 4 mins.

Garnishing

Once the makhana has cooked, switch off the flame. Add the chopped nuts and mix well.

Serving suggestions for Makhane ki kheer

Allow the kheer to become warm or chill it in the fridge for a few hours before serving.

Watch our video on Youtube on how to make this delicious kheer for a better understanding of the recipe.

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