Makhane ki kheer recipe | Makhana ki kheer | Makhana kheer recipe | Vrat ka khana

Though makhana recipes are quite popular during fasting and vrats but a major population of the country are still not aware of makhana which is mostly produced in our own country ‘India’. Before discussing about the recipe, let me explain about makhana and its usage in culinary.

What is Makhana?

Makhana is also known by other names like phool makhana, lotus seeds, Euryale ferox and fox nut. It is the seed of purple flower plant Euryale. It grows in water, mostly in ponds and produce starchy white edible seeds. This plant is cultivated for its seeds i.e. makhana. Makhana has many health benefits and therefore plays a vital role in Ayurvedic medicine. Interestingly, Chinese people are also using foxnut to prepare medicine since ages.

Makhana recipe

Makhana is one of the most versatile seeds which can be used to prepare different ranges of food recipes. It is frequently used to prepare both sweet and savoury dishes.

In sweet dishes, makhana is mostly used to prepare porridge and pudding or kheer.

For savoury dishes, it is used to prepare main course like aloo makhana ki sabzi, makhana masala curry and many more. It is even roasted and served as crispy snack or chaat recipe.

Previously, makhanas were not easily available in every state of India. It was mostly used in northern India due to their frequent vrats and fasting. But now a days, everything has become globalised. Now, makhanas are easily available in supermarkets and stores. In fact, even in the UK and USA, makhanas are readily available in Indian grocery stores. You can also get them from online stores too.

Makhane ki kheer can be prepared in many ways. Few people cut the makhanas into pieces for the kheer recipe. Many people use whole makhana and many others use coarsely ground powder of it for the recipe. Few people use the combination of both for the Makhana kheer. Even, I have done the same for the recipe. Coarsely ground makhana powder thickens the kheer and makes the kheer rich in flavour. On the other hand, whole makhanas give a nice chewy bite to the dish.

Makhane ki kheer is a very simple and easy recipe and the difficulty level of preparing this kheer recipe is low. It requires few basic ingredients which are easily available in Indian kitchen pantry. The best part of the recipe is that it can be prepared in large quantities without investing much effort. So, makhana kheer recipe can be a great option as dessert in small parties and get togethers other than the fasting days.

Makhane ki kheer recipe with step by step photos and instructions have been provided in the ‘Instructions’ section of the recipe. But before directly jumping into the recipe, let me share few interesting facts about the recipe and about the key ingredient of the recipe ‘Makhana’.

Health benefits of makhana

Makhana kheer for babies

Makhana kheer is the perfect way to introduce foxnuts to babies. After ghee roasting the makhanas, grind them to a fine powder and then boil it in milk with some sugar for few minutes. Your makhana kheer for babies will be ready. But make sure not to reduce the milk to thicken it because the baby can have problem in digesting the reduced thick milk.

Makhana kheer with condensed milk

Makhana kheer recipe can be prepared using condensed milk. If you are in hurry and don’t have enough time to reduce the milk to its desire consistency, then you can use condensed milk. Using condensed milk, your kheer will get ready within 15 minutes. Just reduce 1 cup of milk from the recipe and add 1 can of condensed milk into it. Adjust the sweetness of the kheer accordingly.

What type of milk to be used for makhana kheer?

To prepare makhana kheer, always use full fat milk or full cream milk for the rich and creamy texture. Toned milk, skimmed milk or semi skimmed milk can be used to prepare the recipe but full fat milk gives better taste and texture to the kheer recipe.

How to make makhana kheer

To prepare the makhane ki kheer, first I have ghee roasted the makhana or foxnuts till crispy. Then I have taken half the amount of roasted makhana and grinded them to a coarse powder and kept them aside.

Then take a pan and add milk into it. Cook it in medium high flame until the milk starts boiling. Put the flame in low and cook it for 10-15 minutes to reduce the milk.

Separate 2 tablespoons of milk into a bowl from the pan and soak few saffron streaks into it. Keep it aside to use it later for the flavouring of the kheer.

Then add the coarsely ground makhana powder into the milk and stir it vigorously to avoid any lumps. Add the whole makhanas into the pan and cook it. Makhanas are spongy in texture and shrinks a bit after boiling into milk. Cook the makhana kheer until you get the desired consistency. But the kheer thickens slightly after cooling down so keep it in mind during the time of cooking.

After this, add chopped dry fruits and sugar into the kheer and stir it nicely until the sugar melts. Then again cook it for some more time.

Makhane ki kheer is quite rich and lots of dry fruits, nuts are added into it. I have used cashew, almond and pistachios into it. You can add dry fruits according to your own preference.

At the end, I have added cardamom powder and the saffron milk into it to flavour up the Makhana kheer.

Allow the makhana ki kheer to cool down to room temperature or refrigerate to cool down before serving.

Ingredients:

• 1½ cups Makhana or Foxnuts
• 750 ml full fat Milk (3 cups)
• 1/3 cup Sugar or as required
• 1 tablespoon Cashew nuts, chopped
• 1 tablespoon Almonds, chopped
• 1 tablespoon Pistachios, chopped
• ½ teaspoon Cardamom powder
• 10-12 Saffron streaks
• 1 tablespoon Ghee (Clarified Butter) for frying the makhanas

1. Put a pan on flame and allow it to cool down completely.
2. Add 1 tablespoon ghee (Clarified Butter) into the pan and let it melt completely.
   
   

3. Add 1 and ½ cups makhanas into the pan and cook it over medium flame for 3-4 minutes.
   
   

4. Transfer the makhanas on a separate plate to release heat.
   

5. Take half portion of makhana into a jar of grinder.
   

6. Close the lid of the jar and pulse it to a coarse powder. Keep the jar aside.
   

7. Take another pan and add 3 cups milk into it.
   

8. Put the flame in medium high and bring it to boil. Stir in regular intervals or else the milk may stick to the bottom.
9. Take 2-3 tablespoons of milk into a separate bowl and soak 10-12 saffron streaks into it. Keep it aside for later use.
   

10. When the milk starts boiling put the flame in low and reduce the milk for another 10-15 minutes. Stir on regular intervals.
11. Add the coarsely ground makhana (Step 6) into the pan and mix it vigorously to avoid any lump.
    

12. Cook it in medium low flame for another 5 minutes. Stir in between.
13. Add the whole makhanas into the pan and cook it in low flame for couple of minutes.
    

14. Add sugar into the kheer and stir it nicely until the sugar gets dissolved.
    

15. Cook the kheer over medium flame for some time until you get the desire consistency. Stir frequently. Addition of sugar makes the kheer slightly thin.
16. Add chopped almonds, cashew nuts, pistachios one by one into the kheer and give a nice mix.
    
    
    

17. Add ½ teaspoon cardamom powder, saffron milk (Step 9) into the kheer and mix it nicely.
    
    

18. Switch off the flame and put the pan down.
    

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