Makhana Kheer Recipe – Creamy Lotus Seed Pudding for Festive Indulgence
Makhana Kheer, also known as Phool Makhane ki Kheer, is a delicious Indian dessert made with fox nuts (lotus seeds), milk, and a touch of dry fruits. It’s a healthy and light sweet dish that's commonly made during fasting days or festivals like Navratri. The creamy texture and nutty flavor make this kheer a comforting treat.
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.
Chef’s Tips
- 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).