Makhana Kheer Recipe – Saffron & Nutty Indian Milk Pudding

Last Updated on 2 months by Neha Deshmukh

Makhana Kheer Recipe – Saffron & Nutty Indian Milk Pudding

Introduction

Oh, Kheer! Is there anything more comforting? This Makhana Kheer is a little twist on the classic Indian milk pudding, and honestly, it’s become a family favorite. I first made this for a Diwali celebration, and it disappeared so quickly! The delicate flavor of makhana (fox nuts) combined with the richness of milk, a hint of saffron, and crunchy nuts… it’s just divine. You’ll love how easy it is to make, and I promise, it’s worth every spoonful.

Why You’ll Love This Recipe

This Makhana Kheer isn’t just delicious; it’s also a bit healthier than traditional kheer recipes. Makhana is a fantastic superfood, and this dessert is surprisingly light. It’s perfect for festive occasions, a cozy weeknight treat, or when you just need a little something sweet. Plus, the aroma while it’s simmering is heavenly!

Ingredients

Here’s what you’ll need to create this creamy delight:

• ?? cup Makhana (Fox Nuts)
• 2 tbsp Cashew
• 2 tbsp Almonds
• 4 cups Milk
• Few strands Saffron
• ?? cup Sugar (adjust to your sweetness preference)
• ?? tsp Cardamom Powder
• 1 tsp Ghee
• 2 tbsp Chopped Cashew
• 2 tbsp Chopped Almonds
• 2 tbsp Raisins

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Makhana (Fox Nuts): These little popped lotus seeds are a nutritional powerhouse! They’re low in calories, high in protein, and a good source of fiber. You can find them at most Indian grocery stores, or even online. They have a slightly nutty flavor that works beautifully in kheer.
• Milk: I usually use full-fat milk for the richest, creamiest kheer. But feel free to use toned milk, or even plant-based options like almond or oat milk (see the Vegan Variation section below!).
• Saffron: A little saffron goes a long way! It adds a beautiful color and a subtle, floral aroma. Don’t skip it if you can help it – it really elevates the kheer.
• Kheer Variations: Traditionally, kheer recipes vary across India. Some use rice, others vermicelli. Saffron isn’t always included, but it’s a touch I adore.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s make the makhana powder. Grind ?? cup of makhana, 2 tbsp of cashew, and 2 tbsp of almonds into a fine powder. A coffee grinder or a small blender works perfectly for this. Set it aside – we’ll add this later.
2. In a heavy-bottomed kadai (or a deep saucepan), heat 4 cups of milk. Once it’s warm, add a few strands of saffron. Give it a good stir and let the saffron infuse the milk with its color and flavor.
3. Now, stir in the ground nut powder. Keep stirring constantly to prevent any lumps from forming. Cook for about 5-7 minutes, until the milk thickens slightly.
4. Add ?? cup of sugar and continue boiling. Keep stirring! This is where patience comes in. The mixture will gradually turn creamy and the sugar will dissolve.
5. While the kheer is simmering, let’s roast the nuts. In a separate pan, heat 1 tsp of ghee. Add 1 cup of makhana, 2 tbsp of chopped cashews, 2 tbsp of chopped almonds, and 2 tbsp of raisins. Roast them until they’re golden brown and crunchy. Be careful not to burn them!
6. Once the kheer has reached your desired consistency, mix in the roasted nuts and ?? tsp of cardamom powder. Give it one final stir.
7. Serve warm or chilled, garnished with a few extra nuts if you like. Enjoy!

Expert Tips

Want to make your Makhana Kheer absolutely perfect? Here are a few of my go-to tips:

• Consistency is Key: The perfect kheer consistency is creamy but not too thick. Keep stirring and adjust the cooking time to achieve your desired texture.
• Preventing Sticking: Use a heavy-bottomed kadai or saucepan to prevent the kheer from sticking and burning. And remember – constant stirring is your friend!
• Roasting Nuts: Don’t overcrowd the pan when roasting the nuts. Roast them in batches if necessary to ensure they get evenly toasted.

Variations

Let’s get creative! Here are a few ways to customize this recipe:

• Vegan Makhana Kheer: Swap the dairy milk for almond, oat, or soy milk. Use coconut oil or vegan butter instead of ghee. It’s just as delicious! My friend, Priya, swears by using cashew milk for extra creaminess.
• Gluten-Free: This recipe is naturally gluten-free, so you don’t need to worry about any substitutions.
• Spice Level: If you love a stronger cardamom flavor, feel free to add a little more. Start with ?? tsp and adjust to your taste.
• Festival Adaptations: During Diwali, I like to serve this kheer with a sprinkle of edible silver leaf (varak) for a festive touch. For Holi, a few strands of kesar (saffron) make it extra special.

Serving Suggestions

Makhana Kheer is wonderful on its own, but it also pairs beautifully with other Indian desserts. Try serving it alongside gulab jamun or rasgulla for a truly decadent treat. A sprinkle of chopped pistachios adds a lovely pop of color and flavor.

Storage Instructions

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

FAQs

Got questions? I’ve got answers!

• Is Makhana Kheer good for diabetics? Makhana has a relatively low glycemic index, but it still contains carbohydrates. Diabetics should consume it in moderation and monitor their blood sugar levels.
• Can I make Makhana 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 type of milk to use for Makhana Kheer? Full-fat milk creates the richest, creamiest kheer, but you can use any type of milk you prefer.
• How do I prevent a skin from forming on top of the Kheer? Place a piece of cling film directly on the surface of the kheer while it’s cooling. This will prevent a skin from forming.
• Can I add other dry fruits to this Kheer? Absolutely! Feel free to add chopped dates, figs, or even a sprinkle of coconut flakes.