Makhana Kheer Recipe – Easy Carrot & Fox Nut Pudding

Last Updated on 1 month by Neha Deshmukh

Makhana Kheer Recipe – Easy Carrot & Fox Nut Pudding

Introduction

There’s just something so comforting about a warm bowl of kheer, isn’t there? It’s the kind of dessert that instantly feels like a hug. I remember my dadi (grandmother) making kheer whenever someone was feeling under the weather, or just needed a little extra love. This Makhana Kheer is a slightly healthier, and equally delicious, twist on the classic. It uses makhana (fox nuts) and carrots, making it a wonderfully light yet satisfying treat. Plus, it comes together surprisingly easily – especially if you have an Instant Pot!

Why You’ll Love This Recipe

This Makhana Kheer is a winner for so many reasons! It’s quick to make, especially with the Instant Pot, taking only about 30 minutes from start to finish. It’s also a fantastic way to sneak in some extra nutrients – makhana is a superfood, and carrots add a lovely sweetness and color. And honestly, the combination of textures – the slight crunch of the makhana, the creamy milk, and the nutty cashews – is just divine.

Ingredients

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

• 2 tablespoons ghee
• 2 cups makhana (fox nuts)
• ½ cup whole cashews
• 2 cups carrots, shredded
• 2 cups low-fat milk
• ½ teaspoon cardamom powder
• 1 pinch saffron
• ½ cup sugar (adjust to taste)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

• Makhana (Fox Nuts): Health Benefits & Varieties: Makhana is a powerhouse of goodness! It’s low in calories, rich in protein, and packed with antioxidants. You can find it easily in most Indian grocery stores, or online. They come in white and pink varieties – both work beautifully in this kheer.
• Ghee: Choosing the Right Type: Ghee adds a wonderful richness to the kheer. I prefer using a good quality, homemade ghee if possible, but store-bought works just fine. Look for ghee that has a lovely aroma and a golden color.
• Saffron: Quality & Usage: A little saffron goes a long way! It adds a beautiful color and a subtle floral aroma. Make sure to use good quality saffron for the best flavor. You can bloom the saffron by soaking it in a tablespoon of warm milk for about 10 minutes before adding it to the kheer.
• Cardamom: Fresh vs. Ground: Freshly ground cardamom is always best, but good quality ground cardamom works perfectly well too. If using pods, lightly crush them to release the aroma.
• Regional Variations in Kheer Sweeteners: Traditionally, kheer is sweetened with sugar. However, you can experiment with other sweeteners like jaggery (gur) for a more rustic flavor, or even a touch of honey.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat half the ghee in your Instant Pot on the ‘Sauté’ mode. Add the makhana and roast until golden and crispy. This takes about 5-7 minutes. Once cooled, coarsely crush the makhana – don’t pulverize it, we want some texture! Set aside about ¼ cup for garnish.
2. Add the remaining ghee to the Instant Pot. Roast the cashews until they turn a lovely golden brown. Remove and set aside.
3. Now, add the shredded carrots to the Instant Pot and sauté for about a minute. This softens them slightly and brings out their sweetness.
4. Add the crushed makhana, milk, cardamom powder, saffron (and the milk it was soaking in, if you bloomed it), and sugar to the pot. Give everything a good stir to combine.
5. Secure the lid on the Instant Pot and pressure cook on ‘Low’ for 10 minutes.
6. Once the cooking time is up, allow the pressure to release naturally. This usually takes about 15-20 minutes.
7. Finally, stir in the roasted cashews. Garnish with the reserved makhana. Serve warm or chilled – it’s delicious either way!

Expert Tips

• Don’t skip the roasting step for the makhana and cashews! It really enhances their flavor and adds a lovely crunch.
• If you find the kheer is too thick, add a splash of milk to reach your desired consistency.
• For a richer flavor, you can add a tablespoon of cream at the end.

Variations

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

• Vegan Makhana Kheer: Substitute the ghee with coconut oil and the milk with almond or soy milk.
• Gluten-Free Adaptation: This recipe is naturally gluten-free! Just double-check that your saffron is pure and hasn’t been processed with any gluten-containing ingredients.
• Adjusting Spice Levels: If you prefer a stronger cardamom flavor, add a little more. You can also add a pinch of nutmeg for a warming spice.
• Festival Adaptations (e.g., Diwali, Holi): During Diwali, I love adding a few strands of silver vark (edible silver leaf) for a festive touch. For Holi, a sprinkle of pistachios adds a vibrant green color.

Serving Suggestions

Makhana Kheer is wonderful on its own, but it’s also lovely served with a side of fresh fruit. A few slices of mango or banana complement the flavors beautifully. It’s also a perfect dessert to end a traditional Indian meal.

Storage Instructions

Leftover Makhana Kheer can be stored in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon cooling, so you can add a splash of milk to loosen it up before serving.

FAQs

• What is Makhana and where can I find it? Makhana, also known as fox nuts or lotus seeds, is a popular Indian snack and ingredient. You can find it in most Indian grocery stores, or online on sites like Amazon.
• Can I use full-fat milk instead of low-fat milk? Absolutely! Full-fat milk will result in a richer, creamier kheer.
• How can I make the kheer sweeter or less sweet? Adjust the amount of sugar to your liking. Start with ½ cup and add more, a tablespoon at a time, until you reach your desired sweetness.
• Can this kheer be made on the stovetop? Yes, definitely! Sauté the ingredients in a heavy-bottomed pot, then simmer on low heat for about 30-40 minutes, stirring frequently to prevent sticking.
• What is the best way to crush the makhana without making it powdery? Place the roasted makhana in a ziplock bag and gently crush it with a rolling pin or the bottom of a glass.
• Can I add other nuts or dry fruits to this kheer? Of course! Feel free to add almonds, pistachios, raisins, or dates to customize the kheer to your taste.