Makhana Kheer Recipe – Fox Nut Pudding with Jaggery & Nuts

Last Updated on 2 months by Neha Deshmukh

Makhana Kheer Recipe – Fox Nut Pudding with Jaggery & Nuts

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 a slightly healthier, and equally delicious, twist on the classic – Makhana Kheer! This Fox Nut Pudding is subtly sweet, wonderfully creamy, and packed with goodness. It’s perfect for a cozy night in, a festive celebration, or just when you need a little something sweet.

Why You’ll Love This Recipe

This Makhana Kheer isn’t just delicious; it’s also surprisingly easy to make. It comes together in under 30 minutes, and uses ingredients you likely already have in your pantry. Plus, makhana is a fantastic ingredient – light, airy, and full of health benefits. It’s a guilt-free indulgence you can truly enjoy!

Ingredients

• 3 cup Makhana (Fox Nuts)
• 2 cup Milk (full fat or your preferred type)
• 0.33 cup Date Palm Jaggery (gur)
• 1 tablespoon Ghee
• 0.25 cup Assorted Nuts (Cashew and Almond)
• Tiny handful Raisins

Ingredient Notes

Makhana (Fox Nuts): Benefits and Varieties
Makhana, also known as fox nuts or lotus seeds, are a superfood! They’re low in calories, high in protein, and a good source of fiber. You can find them easily online or in Indian grocery stores. They come in various sizes – I prefer the larger ones for a better texture in the kheer.

Ghee: Choosing the Right Kind
Ghee adds a beautiful richness to this kheer. Traditionally, homemade ghee is best, but good quality store-bought ghee works wonderfully too. Look for ghee that’s a golden color and has a nutty aroma.

Jaggery: A Healthier Sweetener & Regional Differences
I love using jaggery (gur) in this recipe because it adds a lovely caramel-like flavor and is a much healthier alternative to refined sugar. Jaggery comes in different forms – solid blocks or powdered. If using a block, you might need to grate it before adding it to the kheer. Different regions in India have different types of jaggery, so the color and flavor can vary slightly.

Nuts: The Importance of Freshness
Using fresh nuts makes a huge difference in flavor! Stale nuts can make the kheer taste a bit off. Store your nuts in an airtight container in the fridge to keep them fresh for longer.

Step-By-Step Instructions

First, let’s get the milk simmering. Pour 2 cups of milk into a saucepan and heat it over medium heat. Stir occasionally to prevent it from sticking to the bottom, and let it simmer gently for about 15 minutes. This helps to thicken the milk slightly.

While the milk is simmering, let’s roast the makhana and nuts. Heat 1 tablespoon of ghee in a skillet. Add 3 cups of makhana and 0.25 cup of assorted nuts (cashews and almonds) and roast for about 10 minutes, stirring frequently, until they turn lightly golden and crispy. Be careful not to burn them! Reserve about ¼ cup of the roasted makhana and nuts for garnish.

Now, take the remaining roasted makhana and coarsely grind it. Don’t grind it into a fine powder – we want some texture. Add the whole and ground makhana, half of the reserved nuts, and a tiny handful of raisins to the simmering milk. Cook for another 10 minutes, stirring occasionally.

Time for the sweetness! Stir in 0.33 cup of jaggery and simmer for 2 more minutes, until the jaggery is completely dissolved. Give it a taste and adjust the sweetness to your liking – everyone has a different preference!

Finally, pour the kheer into serving bowls and garnish with the reserved roasted makhana and nuts. You can enjoy it warm or chilled – it’s delicious either way!

Expert Tips

• Don’t skip the simmering step for the milk. It really helps to create a creamy texture.
• Roasting the makhana is key to getting that perfect crunch.
• If the kheer becomes too thick, add a splash of milk to thin it out.
• For a richer flavor, you can add a pinch of cardamom powder while simmering the milk.

Variations

Vegan Makhana Kheer
To make this kheer vegan, simply substitute the dairy milk with plant-based milk like almond milk, soy milk, or coconut milk.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your ghee and any added flavorings are also gluten-free.

Spice Level Adjustment (Cardamom & Saffron)
My friend, Priya, loves adding a pinch of saffron strands soaked in a tablespoon of warm milk to her kheer for a beautiful color and aroma. A dash of cardamom powder also works wonders!

Festival Adaptations (Navratri & Diwali)
During Navratri, this kheer is a wonderful offering to the Goddess. For Diwali, you can add a little bit of silver leaf (varak) for a festive touch.

Serving Suggestions

Makhana Kheer is wonderful on its own, but you can also serve it with a side of fresh fruit or a sprinkle of chopped pistachios. It’s a lovely dessert to end a meal, or a comforting treat to enjoy any time of day.

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 thin it out before serving.

FAQs

What are the health benefits of Makhana?
Makhana is a nutritional powerhouse! It’s low in calories, high in protein and fiber, and a good source of essential minerals. It’s also known to aid digestion and promote heart health.

Can I use sugar instead of jaggery in this kheer?
Yes, you can! But jaggery adds a unique flavor and is a healthier option. If using sugar, start with ¼ cup and adjust to taste.

How do I roast the makhana perfectly without burning it?
Roast the makhana over medium heat, stirring frequently. It’s easy to burn, so keep a close eye on it! You want it to be lightly golden and crispy.

What is the best type of milk to use for Makhana Kheer?
Full-fat milk will give you the richest and creamiest kheer. However, you can use any type of milk you prefer – skim milk, almond milk, or coconut milk all work well.

Can I make this kheer ahead of time? How long will it keep?
Yes, you can definitely make this kheer ahead of time! It will keep in the refrigerator for up to 3 days.

Where can I find Makhana (Fox Nuts)?
You can find makhana in most Indian grocery stores, or online on websites like Amazon.