Makhana kheer is a delightful and creamy Indian dessert made with fox nuts, also known as lotus seeds or makhana. This sweet dish is a popular and traditional dessert in Indian cuisine, often prepared during festivals, celebrations, or special occasions.

The main ingredient, makhana, adds a unique texture to the kheer, making it both crunchy and chewy. Makhana is a type of seed obtained from the lotus flower and is known for its nutritional benefits. It is low in fat and high in essential nutrients, making it a healthy addition to this sweet treat.

The process of making makhana kheer involves roasting the fox nuts in ghee until they become crunchy, and then simmering them in a rich and creamy mixture of milk and sugar. The kheer is flavored with cardamom, saffron, and sometimes garnished with chopped nuts such as almonds or pistachios. The result is a luscious and fragrant dessert with a perfect balance of sweetness and nuttiness.

Makhana kheer is not only delicious but also a popular choice for those looking for a nutritious dessert option. It showcases the versatility of makhana in Indian culinary traditions, where these seeds are used in various dishes, both savory and sweet. Whether served warm or chilled, makhana kheer is sure to be a delightful treat for anyone with a sweet tooth.

Here’s a simple recipe for you to try:

Ingredients:

1 cup makhana (lotus seeds/fox nuts)

4 cups milk

1/2 cup condensed milk or sugar (adjust to taste)

1/2 teaspoon cardamom powder

2 tablespoons ghee (clarified butter)

Mixed dry fruits (like almonds, cashews, and pistachios), chopped, for garnish

Saffron strands soaked in warm milk (optional) for garnish

Directions:

Step 1

Heat 1 tablespoon of ghee in a pan over medium heat.

Add makhana and roast them until they turn crispy and light brown. Keep stirring continuously to avoid burning. This might take about 5-7 minutes. Once roasted, remove them from the heat and let them cool. Then coarsely grind them in a blender or crush them with a rolling pin. Set aside.

Step 2

In a heavy-bottomed pan, bring milk to a boil. Stir continuously to prevent it from sticking to the bottom of the pan.

Once the milk boils, reduce the heat to low and let it simmer until it thickens slightly. Keep stirring occasionally to prevent the milk from burning.

Step 3

Add the roasted and crushed makhana to the simmering milk. Stir well and let it cook for another 10-15 minutes on low heat, allowing the makhana to absorb the flavors of the milk.

Step 4

Add condensed milk or sugar according to your taste preference. Stir well until it dissolves completely.

Step 5

Add cardamom powder and mix it in. Continue to simmer the kheer until it reaches the desired consistency. Remember, it thickens as it cools, so keep the consistency a little thinner than your desired result.

Turn off the heat and let it cool for a few minutes.

Step 6

Garnish the kheer with chopped dry fruits and saffron strands soaked in warm milk. The nuts add a delightful crunch, and saffron enhances the flavor and gives a beautiful color to the kheer.

Serve the makhana ki kheer warm, chilled, or at room temperature, according to your preference.

Enjoy your creamy and flavorful makhana ki kheer!