Makhana Paneer Kheer Recipe – Authentic Indian Lotus Seed Pudding

Last Updated on 2 months by Neha Deshmukh

Makhana Paneer Kheer Recipe – Authentic Indian Lotus Seed Pudding

Introduction

Oh, kheer! Is there anything more comforting? This Makhana Paneer Kheer is a little twist on the classic Indian rice pudding, and honestly, it’s become a family favorite. I first made this for a Diwali celebration, and it was gone in minutes. The subtle crunch from the makhana and the soft paneer just elevate the whole experience. It’s surprisingly easy to make, and I’m so excited to share it with you!

Why You’ll Love This Recipe

This isn’t your average kheer. We’re swapping out rice for makhana (lotus seeds) and adding a generous helping of paneer. This makes it a little lighter, a little more interesting in texture, and packed with protein! It’s perfect for festivals, special occasions, or just when you need a little sweet comfort in your life. Plus, it’s naturally gluten-free!

Ingredients

Here’s what you’ll need to create this deliciousness:

• 100 gms Makhana (Lotus Seeds)
• 1 tbsp Ghee
• 200 gm Paneer (Fresh Cottage Cheese)
• 1 ltr Milk
• 3-4 tbsp Sugar (adjust to your sweetness preference!)
• 4-5 Green Cardamoms
• 2 tbsp Chopped Almonds
• 2 tbsp Raisins
• A pinch of Pistachio, chopped
• A sprinkle of Pumpkin Seeds (Pepita)
• A few Saffron Strands

Ingredient Notes

Let’s talk ingredients – a few little tips from my kitchen to yours!

Makhana (Lotus Seeds): Benefits and Selection
Makhana is a superfood! It’s low in calories, rich in protein, and full of antioxidants. Look for makhana that’s crisp and unbroken. You can find it at most Indian grocery stores, or even online.

Paneer (Indian Cottage Cheese): Freshness and Types
Fresh paneer is key here. It should be soft and slightly crumbly. You can make your own (it’s easier than you think!), or buy it from a reputable Indian grocery store. Avoid paneer that seems rubbery or dry.

Ghee: Choosing the Right Kind for Flavor
Ghee adds a beautiful richness to the kheer. Use a good quality ghee – the flavor really shines through. I prefer using homemade ghee, but store-bought works just fine.

Cardamom: The Queen of Spices – Green vs. Black
We’re using green cardamom for this recipe. It has a sweet, floral aroma. Black cardamom has a smokier flavor and isn’t quite right for kheer. Don’t skip crushing the cardamom pods slightly to release their fragrance!

Saffron: A Luxurious Touch – Quality and Usage
Saffron adds a beautiful color and subtle flavor. A little goes a long way! Look for saffron strands that are deep red in color.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, heat the ghee in a pan over medium heat. Add the makhana and roast until it’s nice and crunchy – about 5-7 minutes. Be careful not to burn it! Once roasted, let it cool slightly, then blend it into a coarse paste. Set this aside.
2. In a large, heavy-bottomed pan, bring the milk to a rolling boil, stirring constantly to prevent it from sticking to the bottom. This is important!
3. Now, add the crushed makhana to the boiling milk. Cook for 4-5 minutes, stirring frequently, until the milk starts to thicken slightly.
4. Gently mix in the grated paneer. Reduce the heat to low and simmer for 10-12 minutes, stirring constantly. This is where patience comes in! We want the paneer to soften and blend with the milk.
5. Time for the sweetness! Add the sugar, crushed cardamom, chopped almonds, raisins, pistachio, pumpkin seeds, and saffron strands. Stir well to combine.
6. Finally, remove the kheer from the heat and let it cool completely. Then, chill it in the refrigerator for at least 2 hours. Garnish with extra nuts before serving and enjoy cold!

Expert Tips

A few little secrets to kheer perfection:

Achieving the Perfect Kheer Consistency
The consistency should be creamy and slightly thick, but still pourable. If it’s too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes.

Preventing Paneer from Splitting
Constant stirring is your best friend here! Low heat also helps. Don’t rush this step.

Roasting Makhana for Optimal Flavor
Roasting the makhana really brings out its nutty flavor. Don’t skip this step!

Infusing Saffron for Maximum Color and Aroma
For a more vibrant color and intense flavor, soak the saffron strands in a tablespoon of warm milk for about 15-20 minutes before adding them to the kheer.

Variations

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

Vegan Makhana Paneer Kheer (Plant-Based Milk & Paneer Alternatives)
Use almond or cashew milk instead of dairy milk, and substitute the paneer with crumbled firm tofu or a vegan paneer alternative.

Gluten-Free Adaptation (Naturally Gluten-Free)
This recipe is naturally gluten-free! Just double-check that your ingredients (especially the paneer) haven’t been processed in a facility that also handles gluten.

Spice Level Adjustment (Adding a Hint of Nutmeg or Cinnamon)
A tiny pinch of nutmeg or cinnamon can add a lovely warmth to the kheer. My grandmother always added a tiny bit of nutmeg!

Festival Adaptations (Holi, Diwali, or Janmashtami Kheer)
For Holi, you can add a pinch of turmeric for a vibrant yellow color. For Janmashtami, you can add a touch of rose water.

Serving Suggestions

This kheer is delicious on its own, but it’s also lovely served with a side of fresh fruit or a sprinkle of chopped nuts. It’s a perfect dessert for any occasion!

Storage Instructions

Store leftover kheer in an airtight container in the refrigerator for up to 3 days. It might thicken slightly upon chilling, so you can add a splash of milk to loosen it up before serving.

FAQs

Got questions? I’ve got answers!

What is Makhana and where does it come from?
Makhana, also known as lotus seeds, comes from the prickly water lily plant. It’s a traditional Indian snack and ingredient, especially popular during fasting periods.

Can I use store-bought paneer for this recipe?
Absolutely! Just make sure it’s fresh and good quality.

How can I make the kheer thicker or thinner?
If it’s too thick, add a splash of milk. If it’s too thin, simmer for a few more minutes, stirring constantly.

What is the best way to garnish Makhana Paneer Kheer?
Chopped almonds, pistachios, raisins, and a sprinkle of saffron strands are classic garnishes. You can also use pumpkin seeds or a drizzle of honey.

Can this kheer be made ahead of time?
Yes! In fact, it tastes even better the next day after the flavors have had a chance to meld. Just store it in the refrigerator.