❤️ What Is Makhana?

Makhana or phool makhana is also known as foxnuts or puffed lotus seeds. These foxnuts are very healthy and easily digestible. Also, it has some medicinal properties hence used in Ayurveda.  This is used in sweets as well as savory dishes. Plus, this makes a healthy snack when roasted with some spices (just like this vagharela mamara). Most of the time, it is consumed during Vrat, upvas in North India.  During fasting, we mostly eat potatoes or sabudana recipes which is full of carbohydrates. So it is important to balance our diet by including makhana, dried fruits, nuts and fresh fruits. 

🧾 Ingredients For Makhana Kheer

Here is the pic of the ingredients used in making makhana kheer. You’ll need only 7 ingredients and 25 minutes to make this delicious makhana kheer.

Makhana: It is very easily available in any Indian grocery stores here in the USA.  Sugar: The amount of sugar used here is enough to make this kheer just sweet. If you prefer your dessert on a sweeter side then increase the amount here. Milk: To get a nice, creamy and rich flavor you have to use full-fat whole milk. Low-fat or fat-free won’t work here. Saffron and cardamom: These two are added for flavor and also make kheer aromatic. Cashews: Instead you can use your choice of any nuts like almonds, pistachios or even dry fruits like raisins (you can see I have used in step-by-step photos).

👩‍🍳 How To Make Makhana Kheer? (Pics) 

  1. Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.
  2. Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl. In the same ghee, fry raisins till they get plump up. drain ghee and remove them in the same bowl with cashews. Keep it aside.
  3. In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning. 
  4. Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, crush a few makhana into a coarse powder using your thumb and fingers. This helps to thicken the kheer.
  5. Now the milk is thickened and add saffron.
  6. Also, add prepared makhana.
  7. Let it simmer for 4-5 minutes.
  8. Then add sugar and let it simmer for 2-3 minutes
  9. Add cardamom powder and stir. Turn off the stove.
  10. Garnish makhana kheer with fried cashews and raisins. 

🍽 Serving Ideas For Makhane Ki Kheer

You can serve makhane ki kheer warm or chilled. To serve chilled, let the kheer come to room temperature and then chill into the refrigerator for a few hours and then serve. This makhana kheer is served during vrat days as a dessert after a meal or along with the meal. You can enjoy it any time of the year, it doesn’t have to be fasting days.

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