Step-wise picture recipe to make rich creamy and utterly delicious Makhana Kheer, traditional festival sweet recipe made with foxnut or lotus seeds! A perfect dessert for sudden sweet cravings and is best for fasting during Navrati!
Makhana or Phool Makhana is known as foxnut - comes from the seeds of Indian water lilies or in other words, locally also called as Lotus seeds. So after looking at Makhana in stores for years, not really sure what they were or how is one supposed to eat them, I picked up a pack a couple of months ago. And that has the best thing. Actually the Makhana itself doesn’t taste like anything and is pretty bland making it one of the perfect ingredients if you know what I mean. I have been making Phool Makhana butter masala gravy and roasted spicy Makhana for our tea time snack but this Makhana Kheer was very new to me.
This recipe happened quite by chance as I was looking for a quick dessert one afternoon (As it always happens around here) and happened to go into Milkmaid’s website and this recipe caught my eye. I had condensed milk and I had phool makhana so gave this Makhana Kheer a try. I changed the recipe to suit our palate and it was a perfect dessert, ready in 15 minutes flat!
Not until Navrati (Dusshera/Dasara) festival started that I realized Makhana Kheer is traditionally made for fasting and what’s the better occasion than this to post my dessert?! The best part about this Kheer (sweet pudding) is how creamy and delicious it is, thanks to the ground Makhana. It turns out thick and luscious with almost no effort at all. This is not very sweet, making it perfect for anyone who doesn’t have sweet tooth too!
How to make Makhana Kheer | Phool Makhane Ki Kheer
Makhana Kheer Recipe
1 cup = 250ml, 1 tablespoon = 15ml, 1 teaspoon = 5ml
- 1 cup Makhana/Foxnuts
- 2.5 cups Milk
- 4-5 teaspoon Sugar
- 1 teaspoon Ghee
- 2 tablespoon Condensed Milk
- 2 Green Cardamoms
- 5-6 Almonds
- 5-6 Pistachios
- Few Strands of Saffron
- In a pan, heat ghee. Roast the Makhana until they are crisp and fragrant.
- Grind it into a coarse powder.
- Boil milk on low heat and add crushed cardamom powder.
- Keep boiling the milk on low flame for 5-6 mins. Add sugar along with condensed milk. Mix well. Cook on low flame for 4-5 mins.
- Next add the ground makhana powder and cook it till it comes together, thickening up. Add saffron strands along with almond and pistachio slivers and cook for a couple of minutes.
- Serve warm or cold with almond and pistachio slivers along with saffron strands.
Detailed step by step picture recipe of making Makhana Kheer | Phool Makhane Ki Kheer
1. In a pan, heat ghee. Roast the Makhana until they are crisp and fragrant.
2. Grind it into a coarse powder.
3. Boil milk on low heat and add crushed cardamom powder.
4. Keep boiling the milk on low flame for 5-6 mins. Add sugar along with condensed milk. Mix well. Cook on low flame for 4-5 mins.
5. Next add the ground Makhana powder and mix it well.
6. Cook it till it comes together, thickening up. Add saffron strands along with almond and pistachio slivers and cook for a couple of minutes.
7. Serve warm or cold with almond and pistachio slivers along with saffron strands.
- Instead of coarsely grinding makhana, it canbe added whole as well. Or coarsely crushed with hand.
- Adjust sugar quantities as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
looks so tempting..
Thanks dear 🙂
Sadly, I am certain that I won't be able to get Foxnut here though I will ask in the one or two Indian stores in the city. If I can I am sure I will be in heaven .... this looks so dreamy creamy delicious. Otherwise I will have to see if I can think of a suitable substitute and make a Frindian (French-Indian) version instead ?
Aaah I really do wish you find Foxnut Osyth - I am very sure you would love them. In case if you cant find them at all, then the next best option is to use basmati rice. No need to roast but grind coarsely and then cook in milk. You would need 1/4 cup of rice for almost 3-4 cups of milk but I can assure you that the taste is amazing and in fact that is the original Kheer recipe 🙂
Looks so scrumptious!! So simple but I am sure yummy 🙂
Yes it was too good 🙂 Thanks Vanitha!
Thanks Antonia 🙂