Authentic Makhana Kheer Recipe – Saffron & Cashew Indian Dessert

Last Updated on 2 months by Neha Deshmukh

Authentic Makhana Kheer Recipe – Saffron & Cashew Indian Dessert

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert my nani (grandmother) always made, and the aroma instantly transports me back to her kitchen. Today, I’m sharing my take on a classic – Makhana Kheer! It’s a little different from the traditional rice kheer, using fox nuts (makhana) for a lighter, yet equally delicious, treat. This saffron and cashew-studded kheer is perfect for festivals, special occasions, or just a cozy night in.

Why You’ll Love This Recipe

This Makhana Kheer is seriously special. It’s incredibly easy to make, comes together in about 30 minutes, and is naturally gluten-free! But the best part? It’s a healthier twist on a beloved dessert. Makhana is a nutritional powerhouse, and this kheer is subtly sweet, fragrant, and utterly satisfying. You’ll love how the delicate flavor of saffron and the crunch of cashews elevate this simple dessert.

Ingredients

Here’s what you’ll need to make this delightful Makhana Kheer:

• 2 Tbsp ghee (approximately 30ml)
• 4 cups whole milk (approximately 950ml)
• 1 ½ cups makhana (fox nuts) (approximately 150g)
• ⅓ cup sugar (approximately 65g)
• 1 Tbsp cashews (approximately 15g)
• 1 Tbsp golden raisins (approximately 15g)
• ¼ tsp cardamom powder (approximately 1g)
• Pinch of saffron strands
• ⅛ tsp nutmeg powder (approximately 0.5g)
• 1 Tbsp charoli (chironji) or chopped nuts for garnish (approximately 10g)

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Makhana (Fox Nuts): These are the stars of the show! Makhana is a fantastic source of protein and fiber. You can find them at most Indian grocery stores, or even online. Look for good quality, unbroken pieces.
• Ghee: Ghee adds a beautiful richness. You can use cow ghee or buffalo ghee – both work wonderfully. Buffalo ghee has a slightly stronger flavor.
• Saffron: A little saffron goes a long way! Use good quality saffron for the best color and flavor. If saffron is expensive where you are, a tiny pinch of turmeric can give a similar golden hue (though the flavor won’t be the same).
• Nuts: Traditionally, cashews and almonds are used. Feel free to experiment! Pistachios or walnuts would also be lovely additions. My aunt always adds a sprinkle of chopped almonds for extra texture.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Heat 1 tsp ghee in a pan over medium heat. Add the cashews and toast until golden brown. Remove and set aside.
2. In the same pan, add the golden raisins and toast until they plump up and turn golden. Remove and set aside.
3. Add the remaining ghee to the pan. Add the makhana and toast over medium-low heat until lightly golden and brittle – this takes about 5-7 minutes. Be careful not to burn them!
4. Let the toasted makhana cool slightly, then grind half of it into a coarse powder using a blender or mortar and pestle. This helps thicken the kheer beautifully.
5. Return all the makhana (both whole and powdered) to the pan. Pour in the milk and add the saffron strands. Bring the mixture to a boil, then reduce the heat to low and simmer for about 10 minutes, stirring occasionally, until the milk reduces by about half.
6. Stir in the sugar, toasted cashews, and raisins. Continue to cook for another 5 minutes, stirring constantly, until the sugar dissolves completely.
7. Finally, add the cardamom and nutmeg powder. Mix well. Garnish with charoli or your favorite chopped nuts before serving.

Expert Tips

A few little secrets to kheer perfection!

• Toasting Makhana: Don’t overcrowd the pan when toasting the makhana. Work in batches if necessary to ensure they toast evenly.
• Kheer Consistency: The kheer will thicken as it cools. If you prefer a thinner consistency, add a little more milk. If it’s too thin, simmer for a few more minutes.
• Blooming Saffron: For maximum flavor, soak the saffron strands in a tablespoon of warm milk for about 10-15 minutes before adding them to the kheer. This releases their beautiful color and aroma.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Makhana Kheer: Use plant-based milk (almond, soy, or oat milk work well) and a vegan ghee alternative.
• Gluten-Free: This recipe is naturally gluten-free! Just double-check that your ghee and any garnishes are also gluten-free.
• Spice Level: Adjust the amount of cardamom and nutmeg to your liking. A little extra cardamom adds a lovely warmth.
• Festival Adaptations: For Diwali, I like to add a few strands of silver varak (edible silver leaf) for a festive touch. During Holi, a sprinkle of pistachios adds a vibrant green color.

Serving Suggestions

Makhana Kheer is delicious served warm or chilled. I love to serve it in small bowls, garnished with a few extra nuts. It’s wonderful on its own, or alongside other Indian sweets.

Storage Instructions

Leftover Makhana Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It may thicken upon cooling, so you can add a splash of milk when reheating.

FAQs

Let’s answer some common questions!

• Is Makhana Kheer healthy? Yes! Makhana is a nutritious ingredient, and this kheer is lower in fat than some other traditional Indian desserts.
• What are the benefits of eating Makhana? Makhana is a good source of protein, fiber, and antioxidants. It’s also low in calories and fat.
• Can I use a different type of nut instead of cashews? Absolutely! Almonds, pistachios, or walnuts would all be delicious.
• How do I prevent the Kheer from sticking to the bottom of the pan? Use a heavy-bottomed pan and stir frequently, especially during the simmering stage.
• Can I make this Kheer ahead of time? Yes, you can! It actually tastes even better the next day after the flavors have had a chance to meld.
• What is the best way to store leftover Makhana Kheer? Store it in an airtight container in the refrigerator for up to 3 days.