Makhana Kheer is a creamy and delicious pudding made from fox nuts (also known as lotus seeds), milk, and sugar. It’s a healthier alternative to the traditional rice kheer, popular in Indian cuisine, especially during fasting periods or festivals.
Makhane Ki Kheer Recipe
Makhana Kheer, also known as Foxnut Pudding or Lotus Seed Kheer, is a luxurious and creamy Indian dessert that is cherished for its unique blend of flavors and delightful textures. This dessert is made by simmering roasted makhana (foxnut or lotus seeds) in sweetened milk until it thickens, creating a rich and satisfying treat that's perfect for festivals, celebrations, or as a sweet ending to a meal.
Ingredients
- 1 cup Makhana (Fox Nuts)
- 1 liter Full-fat Milk
- 1/2 cup Sugar (adjust to taste)
- 1 tablespoon Ghee
- 1/2 teaspoon Cardamom Powder
- 1/4 cup Almonds slivered
- 1/4 cup Cashews chopped
- 2 tablespoons Raisins
- a few Saffron Strands (optional, for garnishing)
- a few tablespoons Water (for soaking saffron)
Instructions
Prep the Makhana:
- Heat ghee in a deep-bottomed pan.
- Add makhana and roast on low heat until they turn light golden and become crisp. Stir continuously to prevent burning.
- Once roasted, let them cool and then lightly crush them with your hands or pulse them in a blender. Do not powder them completely; small chunks are ideal.
Simmer the Milk:
- In the same pan, pour in the milk and bring it to a boil. Then, reduce the heat to let it simmer.
- Stir the milk occasionally, scraping the sides of the pan to incorporate the cream back into the milk.
- Continue to simmer until the milk reduces a bit and becomes slightly thick.
Cook Makhana with Milk:
- Add the crushed makhana to the milk and cook on a low flame.
- Keep stirring and cook until the makhana softens and the milk thickens to a creamy consistency. This might take around 20-30 minutes.
Add Dry Fruits and Sweetener:
- Add slivered almonds, chopped cashews, and raisins to the milk and stir well.
- Add sugar and cardamom powder, and mix until the sugar is dissolved.
Garnish and Serve:
- If using saffron, soak the strands in a few tablespoons of warm water until it releases color and aroma. Add this to the kheer and mix.
- Serve the makhana kheer warm or chilled, garnished with more nuts and saffron strands if desired.
Tips and Information
Conclusion:
Makhana Kheer is a sumptuous Indian dessert that brings together the nutty crunch of makhana with the creamy richness of milk. Its harmonious blend of flavors and pleasing textures make it a dessert of choice for many, especially during festive occasions. Makhana Kheer is not just a sweet treat but also a reflection of the diversity and creativity found within Indian culinary traditions.Tips and Overview
- Stirring: Frequent stirring is crucial to prevent the milk from sticking to the bottom and to ensure even cooking of makhana.
- Milk Quality: Use full-fat milk for a richer and creamier kheer.
- Roasting Makhana: Ensure that makhana is roasted well, as it enhances the flavor and gives kheer a nice aroma.
- Consistency: The kheer will thicken as it cools down, so you can adjust the consistency by cooking it less or more as per your preference.
- Sweetness: Adjust the sugar according to your taste. You can also use jaggery or condensed milk for a different flavor.
- Storage: Makhana kheer can be stored in the refrigerator for up to 2 days.