Makhana Kheer For Fasting

Makhana Kheer is sweet pudding made with makhana (puffed lotus seeds), nuts, milk and sugar. This rich and creamy kheer is often made in indian homes for festive occasions and for Hindu fasting days.

Also known as Makhane ki kheer, this creamy indian dessert is naturally gluten free as well as grain free.

Phool Makhana, also called as fox nuts are a very popular super food in India. Though they are most popular as a snack, they are often included in desserts and curries too.

This makhane ki kheer recipe is easy & quick to make and takes about 25-30 minutes. You can scale up the recipe to make large quantity. I love this kheer because it dosent leave you feeling very heavy after eating. It is a great option for breakfast too as long as you sweeten it lightly.

Ingredients

• Makhana - When you are measuring makhana for making kheer or any recipe for that matter, pick the ones that are round and puffy. Some makhana may have a crackly black covering on them, remove the covering (it breaks when you press using your thumb) and discard before using those. The black crackly covering is inedible.
• Whole Milk/Full-Fat Milk - You may use 2 percent milk however I stick to whole milk for desserts.
• Ghee - For toasting the makhana.
• Sugar - You may use condensed milk or jaggery instead if you wish. Read later in the article about instructions.
• Green Cardamom Powder is classic flavoring for makhana kheer. I add a few saffron strands as well.

How To Make Phool Makhana Kheer (Step By Step Photos)

• Rinse a heavy-bottomed pan or pot with water. Without wiping, pour milk into it and set on medium heat. Once the milk comes to a boil, set it to simmer. Keep stirring intermittently to make sure that the milk doesnt stick to bottom of the pot. We want the milk to thicken a bit before adding makhana.
• On other stove, simultaneously we will toast the makhana. Heat little ghee in a pan and add all the makhana. Roast on low heat for 2-3 minutes taking care that they dont brown too much but at the same time are toasty and crispy. 
• To a small blender add ⅔ cup of the roasted whole makhanas along with cardamom pods and nuts (almond and cashew). Don't add chironji, we are going to use them whole later. Crush makhana to a fine powder(this powder will help in thickening the kheer).

• Once the milk is reduced a little, add the whole makhana along with crushed makhana powder. Add the chironji as well. Continue to cook for 8-10 minutes or until the whole makhana are soft. Check this by picking up a makhana and pressing using a spoon, it should be soft and squishy (see below)

Note :- Make sure that the makhana is cooked to soft and squishy else it is very unpleasant to eat.

• Add the sugar (or condensed milk) next and keep cooking for another 5-6 minutes stirring and scraping the sides of the pot. Switch off the stove, the kheer will thicken as it cools down.

Tips

• Always use a heavy bottomed wide pot or shallow pan for making such milk heavy desserts. Heavy pots conduct heat better and the possibility of milk scorching at bottom. It is easier to stir and scrape when the pot is wide.
• Don't add a lot of ghee while toasting the makhana else the kheer becomes very heavy.
• Makhane Ki Kheer is not as thick and velvety as rice kheer- it is supposed to be little runny else it tastes quite heavy. Be careful about the consistency.

Variations

• Use ½ cup mango pulp once the kheer has finished cooking. It's really delicious!
• Add 3-4 tablespoons of grated mawa to make the kheer richer.
• Add a tablespoon or two of thandai masala to this kheer for a cooling flavor. I do this often after Holi when I have a stash of thandai masala.
• Using Jaggery - Cook the kheer as noted in the recipe until makhana are soft and kheer is slightly thickish. When you are ready to sweeten, switch off the stove. Wait for 2-3 minutes and then add grated jaggery or jaggery powder and mix. The warmth of kheer will melt the jaggery. Don't cook the kheer after adding jaggery else it will curdle.. 

Serving & Storing

Store Makhane Ki Kheer in an air tight container refrigerated for 2-3 days. Serve at room temperature or chilled garnished with silvered nuts and adorned with few saffron strands. When served with dishes like sabudana khichdi or kuttu pakode, it makes for a satisfying fasting meal. You cannot freeze it.