Makhana Kheer Recipe – Saffron Rose Flavored Fox Nut Pudding

Last Updated on 6 months ago by Neha Deshmukh

Makhana Kheer Recipe – Saffron Rose Flavored 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 my nani (grandmother) always made, and the aroma instantly transports me back to her kitchen. Today, I’m sharing a slightly healthier, yet equally delicious twist on the classic – Makhana Kheer! This saffron and rose-flavored fox nut pudding is light, subtly sweet, and packed with goodness. It’s perfect for a cozy night in, a festive celebration, or just when you need a little something to brighten your day.

Why You’ll Love This Recipe

This Makhana Kheer isn’t just delicious; it’s also wonderfully easy to make. It comes together in under 30 minutes, and requires minimal effort. Plus, using makhana (fox nuts) makes it a lighter, more nutritious dessert option compared to traditional rice kheer. The delicate flavors of saffron and rose water elevate it to something truly special.

Ingredients

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

• 1/2 cup Makhana (Fox Nuts)
• 2 tablespoons Ghee
• 4 cups Milk (full-fat or low-fat) – about 960ml
• 1/3 cup Sugar – about 67g
• 1/4 cup Assorted Nuts (almonds, cashews, pistachios), chopped
• 1 tablespoon Raisins
• 1/2 teaspoon Cardamom Powder
• 1 teaspoon Rose Water
• A few strands Saffron

Ingredient Notes

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

• Makhana (Fox Nuts): Benefits and Selection: Makhana is a superfood! It’s low in calories, high in protein, and a good source of fiber. When buying, look for makhana that’s crisp and unbroken. You can find it at most Indian grocery stores, or online.
• Ghee: Choosing the Right Kind: Ghee adds a beautiful richness to the kheer. I prefer using homemade ghee, but good quality store-bought ghee works perfectly too.
• Saffron: Quality and Usage: Saffron is the star when it comes to flavor and color. A little goes a long way! Make sure you’re buying good quality saffron – the strands should be deep red and fragrant. Soaking the saffron in a tablespoon of warm milk for about 10-15 minutes before adding it to the kheer helps release its color and flavor.
• Regional Variations in Kheer: Kheer recipes vary across India! Some regions add rice, vermicelli, or even fruits. This Makhana Kheer is a nod to the lighter, more modern variations I’ve seen gaining popularity.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a heavy-bottomed pan over medium heat. Add the makhana and raisins.
2. Roast them, stirring frequently, until the makhana turns crisp and slightly golden, and the raisins plump up. This usually takes about 5-7 minutes. Be careful not to burn them!
3. Remove about half of the roasted makhana from the pan and coarsely crush it. We’ll use this for texture later. Set both the crushed and whole makhana aside.
4. In the same pan, pour in the milk and add the saffron strands (that you’ve soaked in a little warm milk, remember?).
5. Bring the milk to a boil, then reduce the heat to low and simmer for about 10-15 minutes, stirring occasionally, until it reduces slightly.
6. Now, add the crushed and whole roasted makhana to the milk. Continue to simmer for another 5-7 minutes, allowing the flavors to meld.
7. Stir in the sugar and cardamom powder. Cook for 2-3 minutes, until the sugar dissolves completely.
8. Finally, add the rose water and roasted nuts. Give it a good stir and cook for another minute.

Expert Tips

• Don’t skip roasting the makhana! It really enhances the flavor and gives the kheer a lovely texture.
• Stir frequently to prevent the milk from sticking to the bottom of the pan.
• Adjust the sugar according to your preference.

Variations

Want to make this recipe your own? Here are a few ideas:

• Vegan Makhana Kheer: Substitute the ghee with coconut oil and the milk with your favorite plant-based milk (almond, soy, or cashew work well).
• Spice Level Adjustment: If you like a little more warmth, add a pinch of nutmeg or a tiny bit of ginger powder. My friend, Priya, loves adding a hint of cinnamon!
• Festival Adaptations (e.g., Diwali, Janmashtami): For Diwali, I sometimes add a sprinkle of edible silver leaf (varak) for a festive touch. During Janmashtami, it’s lovely to serve this kheer as an offering to Lord Krishna.
• Sugar Alternatives: You can use jaggery or honey instead of sugar, but keep in mind that this will slightly alter the flavor.

Serving Suggestions

Makhana Kheer is delicious served warm or chilled. I love garnishing it with a few extra chopped nuts and a sprinkle of saffron strands. It’s wonderful on its own, or paired with a side of fruit.

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 when reheating.

FAQs

Let’s answer some common questions!

• What are the health benefits of Makhana? Makhana is a nutritional powerhouse! It’s a good source of protein, fiber, and antioxidants, and is low in calories and fat.
• Can I make Makhana Kheer ahead of time? Absolutely! You can make it a day in advance. The flavors actually develop even more overnight.
• What is the best way to roast Makhana for Kheer? Roasting over medium heat, stirring constantly, is key. You want them to be crisp but not burnt.
• Can I use full-fat or low-fat milk for this recipe? You can use either! Full-fat milk will result in a richer, creamier kheer, while low-fat milk will make it lighter.
• What can I substitute for rose water? If you don’t have rose water, you can omit it, or use a tiny drop of rose extract (be very careful, as rose extract is much stronger!).