Makhane ki Kheer
by Tarla Dalal
Added to 50 cookbooks
This recipe has been viewed 297726 times
makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with 12 amazing images.
This makhane ki kheer recipe is similar to other kheers yet extremely delicious and is personal favorite dessert. Indian's usually make and serve Punjabi makhane ki kheer during Navratri or Ekadashi or on fasting days and vrat. We are so much surrounded by sago and samo rice during vrat days that we forget lip-smacking makhana kheer.
Makhane, with their interesting puffed appearance are a favourite with everybody, right from children to adults. While savoury snacks using Makhane are a hot favourite, these lotus seeds also lend themselves beautifully to sweet dishes, such as this Makhane ki Kheer. Makhanas are lotus flower seeds.
Makhana kheer is super easy to make and with that it will give a treat to your eyes as well as your taste buds. The process of making makhana kheer is pretty simple.Makhana Kheer is firstly roasting the makhana in ghee and blending them to a course powder. Further, it is made by boiling milk and sugar together along with dry fruits and adding some roasted makhana. The milk is simmered until it turns thick and creamy, which is then flavoured with nutmeg powder and saffron strands. Refrigerate makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.
The rich aroma of this milk is enhanced with intoxicating spices like nutmeg and saffron. This makhana kheer tastes heavenly when served cold. If you wish to you can replace sugar with jaggery and you can also feed makhane ki kheer to your growing babies, all you need to do is blend the roasted makhana to a fine powder and not keep it course when making it for baby.
Enjoy makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | with detailed step by step recipe photos below.
For makhane ki kheer- To make makhane ki kheer, heat the ghee in a broad non-stick pan, add the lotus seeds and sauté on a medium flame for 3 to 4 minutes or till they turn crisp.
- Remove from the flame, allow it to cool and blend in a mixer to a coarse powder. Keep aside.
- Boil the milk in a deep non-stick pan, add the sugar, mix well and cook on a high flame for 2 minutes or till the sugar dissolves, while stirring continuously.
- Reduce the flame to medium, add the coarsely crushed lotus seeds, mix well and cook for 19 minutes or till the milk has reduced to half, while stirring and scraping the sides of the pan occasionally.
- Add the saffron and nutmeg powder, mix well and cook on a medium flame for 1 more minute.
- Switch off the flame and allow to cool completely.
- Refrigerate the makhane ki kheer for atleast 1 hour and serve chilled garnished with pistachios.
Makhane ki Kheer Video
Makhane ki Kheer recipe with step by step photos
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Kheer is a popular Indian sweet pudding. Milk, Sugar and flavour enhancers like cardamom powder, nutmeg powder form an integral part of the kheer recipe. Also, there is one main ingredient like rice, fruit, seviyan, sago. To make kheer more rich you can add dried fruits, condensed milk etc. Like makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | Fox nut pudding | makhane phool ki kheer | then our website has a huge collection of kheer recipes that you would love to try like :
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To make the makhane ki kheer recipe | makhana kheer | Punjabi makhane ki kheer | we will first roast the fox nuts. For roasting fox nuts, heat the ghee in a deep non-stick pan.
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Add the lotus seeds.
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Sauté on a medium flame for 2 to 3 minutes or till they turn crisp. This will provide a crunchy texture to the lotus seeds. To check if the makhana has roasted perfectly or no, press between your thumb and index finger, if it breaks easily, it is ready to use.
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Remove from the flame, allow it to cool completely and transfer into a mixer jar. You can even reserve around 1/3 cup of whole makhanas and add them to the makhana kheer.
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Blend the roasted lotus seeds to a coarse powder. Keep aside.
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To make makhane ki kheer, pour the full-fat milk and bring to a boil. This would take approximately 8 minutes on a medium flame. Stir in between using a flat spatula so that the milk does not stick to the bottom of the pan. Traditionally, Indian mithai like kheer are made in a thick bottomed pan but a non-stick pan works well. Incase you are using an old non-stick pan or a stainless steel pan, just add 2 tbsp of water to form a protective layer between the pan and milk.
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Once the milk comes to a boil, add the sugar substitute. You can add more or less as per the sweetness you prefer.
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Add coarsely crushed lotus seeds.
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Mix well and cook for 23-25 minutes or till the milk has reduced to hlf, while stirring and scraping from the sides of the pan.
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Add the saffron strands. It provides a beautiful yellow hue to makhana kheer and a rich flavor.
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Also, add nutmeg powder, mix well and cook on a medium flame for 3 to 4 minutes. Alternatively, you can add cardamom powder to enhance the flavour of fox nut kheer.
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Switch off the flame and cool completely. Pour it in serving bowl and you can serve the makhane ki kheer immediately and enjoy it warm or you can refrigerate for at least 1 hour and serve chilled. The refrigeration will further thicken the makhane ki kheer.
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Nutrient values (Abbrv) per serving
| Energy | 75 cal |
| Protein | 6.4 g |
| Carbohydrates | 9.6 g |
| Fiber | 0 g |
| Fat | 1.2 g |
| Cholesterol | 0 mg |
| Sodium | 90 mg |
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