Makhana Kheer Recipe – Samak Rice Pudding with Saffron & Pistachios

Last Updated on 2 months by Neha Deshmukh

Makhana Kheer Recipe – Samak Rice Pudding with Saffron & Pistachios

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. This Makhana Kheer is a slightly healthier, yet equally delicious twist on the traditional recipe. It uses makhana (fox nuts) and samak rice, making it perfect for fasting days or simply when you want a lighter dessert. You’ll absolutely love how the saffron and pistachios elevate the flavors!

Why You’ll Love This Recipe

This Makhana Kheer is a winner for so many reasons! It’s quick to make – ready in under 30 minutes. It’s naturally gluten-free, thanks to the samak rice. And it’s packed with goodness from makhana, a superfood in its own right. Plus, it just tastes incredible – creamy, fragrant, and subtly sweet.

Ingredients

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

• 1 cup Makhana (Fox Nuts)
• ½ cup Samak Rice (Barnyard Millet)
• 3 cups Milk (Full fat or low fat, your choice!)
• 2 tbsp Raisins
• 1 tbsp Condensed Milk
• 1 tsp Cardamom Powder
• ⅓ tsp Saffron Strands
• 2 tbsp Jaggery Powder (or sugar, to taste)
• 1 tbsp Pistachio Powder (for garnish)
• 1 tbsp Sliced Almonds (for garnish)

Ingredient Notes

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

Makhana: Benefits and Selection

Makhana is a fantastic ingredient – it’s light, airy, and full of protein. Look for makhana that’s fresh and crisp, avoiding any that look stale or broken.

Samak Rice: A Gluten-Free Grain

Samak rice is a wonderful gluten-free alternative to regular rice. It cooks up beautifully and has a slightly nutty flavor. You can find it at most Indian grocery stores or online.

Saffron: The Spice of Royalty & Quality Considerations

A little saffron goes a long way! Try to invest in good quality saffron – the color and aroma will be much more vibrant. Don’t be tempted by super cheap options, as they’re often diluted.

Cardamom: Fresh vs. Ground – Which to Use?

I prefer using freshly ground cardamom for the most intense flavor. But good quality ground cardamom works perfectly well too!

Milk: Full Fat vs. Low Fat – Impact on Texture

Full-fat milk will give you a richer, creamier kheer. Low-fat milk works too, but the texture will be a little lighter. It’s really down to personal preference.

Jaggery vs. Sugar: Flavor Profiles & Health Benefits

Jaggery adds a lovely caramel-like flavor and is considered a healthier alternative to refined sugar. But feel free to use sugar if that’s what you prefer!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s roast the makhana. Dry roast the makhana on low-medium heat for about 5-7 minutes, until it becomes nice and crispy. Be careful not to burn it! Once cooled, grind it into a coarse powder.
2. Now, in a saucepan, combine the samak rice and milk. Cook this mixture over medium heat for 7-8 minutes, stirring occasionally, until the samak rice is tender.
3. Add the crushed makhana to the saucepan and cook for another 3-4 minutes, stirring constantly. This is where the kheer starts to thicken up.
4. Time for the good stuff! Stir in the raisins, condensed milk, cardamom powder, and saffron strands.
5. If you like your kheer a little sweeter, add the jaggery powder (or sugar) and mix well until dissolved.
6. Finally, serve hot or chilled, garnished with a sprinkle of pistachio powder, sliced almonds, and a few extra saffron strands for that beautiful touch.

Expert Tips

A few little secrets to make your kheer extra special:

Achieving the Perfect Kheer Consistency

The key is to stir frequently! This prevents the rice from sticking and ensures a smooth, creamy texture.

Preventing Sticking & Burning

Use a heavy-bottomed saucepan to distribute the heat evenly and prevent sticking.

Blooming Saffron for Maximum Flavor

Before adding the saffron to the kheer, soak the strands in a tablespoon of warm milk for about 10-15 minutes. This helps release their color and flavor.

Roasting Makhana for Optimal Crispness

Roasting the makhana is crucial for that lovely texture. Keep a close eye on it, as it can burn quickly.

Variations

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

Vegan Makhana Kheer

Substitute the milk with almond milk or coconut milk and replace the condensed milk with a plant-based alternative.

Gluten-Free Considerations (Samak Rice)

Samak rice is naturally gluten-free, but always double-check the packaging to ensure it hasn’t been processed in a facility that also handles gluten-containing grains.

Spice Level Adjustment – Adding a Hint of Nutmeg

A tiny pinch of nutmeg can add a lovely warmth to the kheer. My friend, Priya, swears by it!

Navratri/Fasting Adaptation – Using Specific Ingredients

During fasting, you can use sabudana (tapioca pearls) instead of samak rice.

Sweetness Level – Adjusting Jaggery/Sugar

Adjust the amount of jaggery or sugar to your liking. I usually start with 2 tablespoons and add more if needed.

Serving Suggestions

This kheer is delicious on its own, but it also pairs beautifully with a side of fruit or a sprinkle of chopped nuts. It’s perfect for a light dessert after a meal or as a comforting 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 up a bit, so you can add a splash of milk when reheating.

FAQs

What is Makhana and is it good for health?

Makhana, also known as fox nuts or lotus seeds, is a nutritious snack that’s low in calories and high in protein and fiber. It’s known for its many health benefits, including aiding digestion and promoting heart health.

Can I use other types of rice instead of Samak rice?

While samak rice is ideal for this recipe due to its gluten-free nature, you could try using basmati rice in a pinch. However, the texture and flavor will be slightly different.

How can I make this kheer richer and creamier?

Using full-fat milk and adding a little extra condensed milk will make the kheer richer and creamier. You can also add a tablespoon of ghee (clarified butter) for an extra luxurious touch.

What is the best way to store leftover Makhana Kheer?

Store leftover kheer in an airtight container in the refrigerator for up to 3 days.

Can I add other dry fruits to this kheer?

Absolutely! Cashews, dates, and figs would all be delicious additions. Feel free to get creative and add your favorites.