Makhana Kheer Recipe – Saffron Cardamom Fox Nut Pudding

Last Updated on 6 months ago by Neha Deshmukh

Makhana Kheer Recipe – Saffron Cardamom 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 grandmother making kheer for every special occasion, and the aroma would fill the entire house. Today, I’m sharing my take on a classic – Makhana Kheer! It’s a little different, using fox nuts (makhana) instead of rice, making it lighter yet incredibly creamy and flavorful. Trust me, this saffron cardamom pudding is a real treat.

Why You’ll Love This Recipe

This Makhana Kheer is a delightful twist on a traditional Indian dessert. It’s quicker to make than rice kheer, naturally gluten-free, and packed with the goodness of makhana. The delicate sweetness, combined with the fragrant saffron and cardamom, makes it utterly irresistible. Plus, it’s a fantastic way to impress your family and friends with a unique and healthy dessert!

Ingredients

• 1 cup makhana (foxnuts or phool makhana) – about 100g
• 2 cups whole milk – 480ml
• 3-4 green cardamom pods (husked and powdered)
• 10-12 cashews or blanched sliced almonds
• 1 tablespoon golden raisins – about 15g
• 3.5-4 tablespoons sugar – 50-60g (adjust to taste)
• 1 pinch saffron strands – about 10-12 strands
• 2-3 teaspoons ghee (clarified butter) – 10-15ml

Ingredient Notes

Makhana (Fox Nuts/Phool Makhana): Origins & Health Benefits
Makhana, also known as fox nuts or phool makhana, are a superfood originating in India! They’re seeds from the prickly water lily plant and have been used in Ayurvedic medicine for centuries. They’re low in calories, high in protein, and a good source of fiber. You can usually find them at Indian grocery stores or online.

Ghee: The Importance of Clarified Butter in Indian Desserts
Ghee is essential in Indian cooking, especially for sweets. It adds a beautiful nutty flavor and richness that you just can’t get with other oils. Don’t skip it! If you’re unsure what ghee is, it’s clarified butter – the milk solids have been removed, leaving behind pure butterfat.

Cardamom: Choosing & Using Green Cardamom Pods
Freshly ground cardamom makes all the difference. Look for plump, green pods. Gently crush them to release the seeds, then grind them using a mortar and pestle or a spice grinder. Pre-ground cardamom loses its flavor quickly, so grinding your own is best.

Saffron: Sourcing & Blooming Saffron for Maximum Flavor
Saffron is the most expensive spice in the world, so a little goes a long way! Look for deep red strands. To get the most flavor, “bloom” the saffron by soaking it in a tablespoon of warm milk for about 15-20 minutes before adding it to the kheer. This releases its color and aroma.

Regional Variations in Kheer Recipes
Kheer is incredibly versatile! You’ll find variations all over India. Some use rice, others vermicelli (seviyan), and some even add fruits like mangoes. Each region has its own special touch, making kheer a truly diverse dessert.

Step-By-Step Instructions

First, let’s get the makhana and cashews ready. Heat the ghee in a pan over low heat. Add the makhana and cashews and roast them until they’re golden brown and crunchy – this takes about 5-7 minutes. Be patient and stir frequently to prevent burning! Set them aside, keeping the cashews separate.

Now, in a separate saucepan, pour in the milk. Heat it over medium-low heat, stirring occasionally, until it comes to a gentle boil.

While the milk is heating, take about ¼ cup of the roasted makhana and set it aside for garnish. Grind the remaining makhana with the powdered cardamom and saffron strands into a fine powder. A small spice grinder works perfectly for this.

Once the milk is boiling, add the sugar and stir until it dissolves completely. Then, add the ground makhana mixture and the reserved whole makhana. Stir well to combine everything.

Reduce the heat to low and simmer for 9-10 minutes, stirring frequently. This is where the magic happens! You’ll notice the kheer thickening and becoming creamy. Don’t forget to scrape the sides of the pan to incorporate any evaporated milk solids – that’s where a lot of the flavor is!

Finally, add the roasted cashews and raisins. Simmer for another minute, just to warm them through.

Expert Tips

• Stirring is key! Constant stirring prevents the kheer from sticking to the bottom of the pan and ensures even cooking.
• Adjust the sweetness: Feel free to adjust the amount of sugar to your liking.
• Don’t rush the simmering process: Simmering on low heat allows the flavors to meld together beautifully.

Variations

Vegan Makhana Kheer
Easily make this kheer vegan by substituting the milk with plant-based milk like almond or oat milk and using a vegan butter alternative instead of ghee.

Gluten-Free Adaptation
This recipe is naturally gluten-free! Just double-check that your cardamom powder hasn’t been processed in a facility that also handles gluten.

Adjusting Sweetness Levels
I like my kheer moderately sweet, but you can easily adjust the sugar to your preference. Start with 3 tablespoons and add more to taste.

Festival Adaptations (e.g., Diwali, Janmashtami)
During festivals, I love adding a sprinkle of edible silver leaf (varak) for a touch of elegance.

Spice Level Variations (Adding a Hint of Nutmeg)
For a warmer flavor, try adding a tiny pinch of nutmeg along with the cardamom.

Serving Suggestions

Serve the Makhana Kheer warm or chilled. I love garnishing it with a few extra roasted nuts or a sprinkle of saffron strands. It’s perfect as a dessert after a hearty Indian meal or as a sweet treat any time of day.

Storage Instructions

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

FAQs

What is Makhana and where can I find it?
Makhana, or fox nuts, are seeds from a water lily plant. You can find them at Indian grocery stores or online retailers.

Can I use full-fat milk for a richer Kheer?
Absolutely! Full-fat milk will result in a richer, creamier kheer.

How can I prevent the Kheer from sticking to the bottom of the pan?
Constant stirring is the best way to prevent sticking. Using a heavy-bottomed pan also helps.

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 are some other ways to garnish Makhana Kheer?
Besides nuts and saffron, you can garnish with rose petals, chopped pistachios, or a drizzle of honey.

Can I substitute the ghee with another oil?
While you can use another oil, ghee really adds a unique flavor that’s hard to replicate. If you must substitute, use a neutral-flavored oil like sunflower oil.

How do I know when the Kheer has reached the right consistency?
The kheer should be thick enough to coat the back of a spoon. It will also thicken further as it cools.