Make Delicious Makhana Kheer With This Easy Guide

Roasted makhana are simmered in full-fat milk to make a luscious kheer. the milk is sweetened and enriched with cardamom, saffron, and optional rose water. the kheer is cooked until slightly thickened and infused with nutty flavors. chopped almonds, cashews, and raisins are added as garnish before serving.

Roast 1 cup of makhana in ghee until crisp and slightly golden. heat 1 liter of full-fat milk and bring it to a gentle simmer. add the roasted makhana to the simmering milk and cook for 10–12 minutes.Sweeten with 1/2 cup sugar and flavor with cardamom and saffron and rose water if desired.Continue simmering until the mixture thickens to a creamy consistency. Garnish with chopped almonds, cashews, and raisins, and serve warm or chilled.

Ingredients:

• For Roasting Makhana:

  • 1 cup makhana (fox nuts)
  • 2 tablespoons ghee

• For the Kheer:

  • 1 liter full-fat milk
  • 1/2 cup sugar (adjust to taste)
  • 1/2 teaspoon cardamom powder
  • A few saffron strands
  • 2 tablespoons chopped almonds
  • 2 tablespoons chopped cashews
  • 2 tablespoons raisins
  • Optional: 1/2 teaspoon rose water (for extra fragrance)

Step-by-Step Instructions:

Step 1: Roast the Makhana

• Heat 2 tablespoons of ghee in a non-stick pan over medium heat. Add the makhana and roast them for about 5–7 minutes, stirring continuously until they become crisp and slightly golden. Remove the roasted makhana from the pan and set aside.

Step 2: Heat the Milk

• Pour 1 liter of full-fat milk into a heavy-bottomed pan. Bring the milk to a gentle simmer over medium heat, stirring occasionally to prevent it from scorching. Simmer until the milk slightly thickens.

Step 3: Add Roasted Makhana

• Once the milk is simmering, add the roasted makhana into the pan. Stir well so that the makhana gets immersed in the milk. Allow the mixture to simmer on low heat for about 10–12 minutes so that the makhana softens and infuses the milk with its flavor.

Step 4: Sweeten and Flavor the Kheer

• Add 1/2 cup sugar to the simmering milk and stir until it dissolves completely. Mix in the cardamom powder and a few saffron strands. If you’re using rose water, add it now. Continue to simmer for another 5–10 minutes until the kheer thickens slightly.

Step 5: Garnish and Serve

• Add the chopped almonds, cashews, and raisins to the kheer, stirring gently to combine. Turn off the heat and let the kheer cool for a few minutes. You can serve the makhana kheer warm, or refrigerate it and serve chilled. Enjoy this creamy, nutty, and aromatic dessert as a delightful end to your meal.

Enjoy your homemade makhana kheer a nutritious and indulgent dessert that perfectly balances the flavors of creamy milk, aromatic spices, and crunchy, roasted makhana.