Ingredients:
- 1 cup lotus seeds (makhane)
- 1 liter full-fat milk
- 4 tablespoons sugar (adjust to taste)
- 1 tablespoon mixed dry fruits, finely chopped (almonds, cashews, pistachios)
- 1 tablespoon ghee or oil (for roasting makhane)
- 1/2 teaspoon cardamom powder (optional)
- A few saffron strands (optional, for richness)
Instructions:
- Heat ghee or oil in a pan on medium flame.
- Add makhanas and roast them for 4–5 minutes until they become crisp.
- Allow them to cool slightly, then crush half the makhanas coarsely.
- In the same pan, bring the milk to a boil. Lower the heat and simmer while stirring occasionally to avoid burning.
- Once the milk slightly thickens, add both whole and crushed makhanas.
- Stir well and let them cook on low flame for 10–12 minutes until the makhanas soften.
- Add sugar and mix thoroughly. Let it cook for another 3–4 minutes.
- Add cardamom powder, saffron, and chopped dry fruits.
- Cook for 2 more minutes and turn off the flame.
- Serve warm or chilled, garnished with extra nuts if desired.
Nutritional Information (General):
- Calories: 220 kcal
- Carbohydrates: 28g
- Protein: 6g
- Fat: 10g
- Fiber: 1g
- Calcium: 18%
- Iron: 4%
Cooking Tips & Variations:
- Fasting version: Use ghee instead of oil, and avoid cardamom if not permitted during fasts.
- Flavor boost: Add a splash of rose water or kewra essence before serving.
- Richer version: Add a tablespoon of khoya (mawa) or condensed milk for creaminess.
- Diabetic-friendly: Replace sugar with stevia or jaggery (adjust sweetness after cooking).
Common Mistakes & Fixes:
- Mistake: Kheer too watery.
Fix: Boil it longer to reduce and thicken the milk. - Mistake: Makhanas remain chewy.
Fix: Roast them longer on low heat until crispy before adding to milk. - Mistake: Kheer sticks to bottom.
Fix: Stir frequently and always cook on low to medium flame.
Chef’s Tips & Tricks:
- Crushing half the makhanas gives a thick, porridge-like consistency.
- Use full-fat milk for the best texture and creaminess.
- You can prep roasted makhanas in advance and store them in an airtight jar.
Brand Suggestions:
- Makhanas (Fox Nuts): TRS, Top-Op (available at Asian stores, Tesco ethnic aisle)
- Milk: Cravendale or Tesco Full Fat Milk
- Ghee: KTC, East End, or Patak’s Ghee
- Cardamom Powder: Natco or TRS
- Dry Fruits: Whitworths Mixed Nuts, Tesco Wholefoods
Equipment & Tools:
- Heavy-bottomed saucepan or non-stick pan
- Wooden spatula
- Mixing spoon
- Knife & chopping board (for dry fruits)
- Measuring cups/spoons
Pairing Suggestions:
- Serve chilled after an Indian thali meal.
- Pairs wonderfully with poori or paratha during festive fasting.
- Can be served alongside other Indian sweets like coconut laddu or halwa.
Allergen Information:
- Dairy: Contains milk – not suitable for those with dairy allergies. Use dairy-free alternatives if needed.
- Nuts: Contains nuts – avoid or replace with seeds like sunflower or pumpkin seeds.
- Gluten-Free: Naturally gluten-free (ensure no cross-contamination).
Recipe Instructions Step by Step:
Step 1: Roast the Makhane
Heat 1 tablespoon of ghee/oil in a pan. Add 1 cup of lotus seeds and roast on medium flame for 4–5 minutes until crispy. Set aside to cool.
Step 2: Crush Half the Makhane
Once cooled, crush half the makhanas lightly using a rolling pin or your hands. This adds body to the kheer.
Step 3: Boil the Milk
In the same pan, pour 1 liter of full-fat milk. Bring it to a boil, then reduce the flame and let it simmer, stirring occasionally.
Step 4: Add the Roasted Makhana
Add both crushed and whole makhanas to the milk. Mix well and simmer for 10–12 minutes until makhanas soften.
Step 5: Sweeten the Kheer
Add 4 tablespoons of sugar (adjust to taste) and mix thoroughly. Cook for another 3–4 minutes.
Step 6: Add Flavorings & Dry Fruits
Sprinkle in 1/2 teaspoon of cardamom powder, a few saffron strands, and 1 tablespoon chopped dry fruits. Cook for 2 more minutes.
Step 7: Serve or Chill
Turn off the flame. Serve warm or refrigerate to enjoy it chilled.