Makhana Kheer (Makhane ki Kheer) is a creamy Indian pudding made using puffed lotus seeds (phool makhana, fox nuts), milk, sugar, and dry fruits. It is a delicious dessert which can be served on any makhana kheer recipe occasion especially for vrat or fasting days. Here is how to make it (vegetarian, gluten-free).
If you are looking for more kheer recipes, here are some of my other favorites – Seviyan Kheer, Carrot Kheer, Badam Kheer, Sabudana Kheer, Rice Kheer, Lauki Ki Kheer, and Paneer Kheer.
Ingredients
You will get all the ingredients to make makhana kheer recipe in an Indian grocery store or online.
Makhana – Makhana is also called puffed lotus seeds, phool makhana, or foxnuts. You will easily find them in an Indian grocery store or online.
Make sure the makhana are fresh and not rancid.
Milk – Use whole milk (full fat milk) for the best result.
Nuts – I like to load this kheer with nuts like almonds, cashew nuts, and pistachios. You can also add walnuts or pine nuts, and seeds like melon seeds, or sunflower seeds.
Others – Other than the above-mentioned ingredients, you will also need ghee, green cardamoms, sugar, and saffron.
Saffron strands are optional but highly recommended.
You can also flavor the kheer with a few drops of rose water or kewra essence.
You can add ½ cup soaked sabudana (sago) along with makhana and make sabudana makhana kheer.
How to make makhana kheer for babies?
Makhana is a great food option for growing babies. Among the various ways in which you can feed it to your babies, Makhane ki Kheer is the best choice.
To make Makhana Kheer for babies, roast the makhana in ghee until crispy and then grind them well into a fine powder. Bring milk to a boil and add the powder to the milk. Add a few strands of saffron and cardamom powder and cook for 8-10 minutes. Do not make very thick and creamy kheer for the babies as it will be difficult for them to digest it. Cool and serve.
How to make makhane ki kheer with jaggery?
You can replace sugar with jaggery to sweeten the kheer and make it healthier. Make the kheer as mentioned in the recipe. Once it is ready, remove the pan from the heat and add crushed jaggery to it. Stir until the jaggery is dissolved. Never add jaggery while the kheer is still cooking, it can curdle the milk.
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