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Makhana Kheer For Fasting

Tanvi Srivastava
Makhane Ki Kheer is a traditional indian dessert made with makhana (puffed lotus seeds), nuts, milk and sugar. This rich and creamy kheer is a perfect dessert for festive occasions as well as for Hindu fasting days. It is very popular in north india for festivals like Janamashtami, Shivratri or Navratri.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Dessert
Cuisine Indian
Servings 4 servings
Calories 384 kcal

Equipment

  • Cooking Pot
  • Small Grinder

Ingredients
  

  • 2 cup phool makhana lotus seeds, foxnuts
  • 1.5 tablespoon ghee
  • 4 cup whole milk
  • 10 almond
  • 10 cashew
  • 2 green cardamom pod
  • 2 tablespoon chironji/chiroli
  • ½ cup sugar can go up to ⅔ cup adjust to taste
  • 10-12 saffron strands

Instructions
 

  • 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.  
    Pro Tip:- You could use the same pot for first toasting the makhana and then add milk and make kheer if you wish. 
  • To a small blender add about ⅔ cup of the roasted whole makhanas along with cardamom pods and nuts (almond and cashew). Dont add chironji, we are going to use them whole later.
  • Crush makhana and nuts to a fine powder (this powder will help in thickening the kheer). 
  • By now the milk would have reduced a little, add the whole makhana along with crushed makhana powder. Also add the chironji (if using).
  • Stir very well and continue to cook for next 10-12 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. 
    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, mix in the saffron stands. The kheer will continue thicken as it cools down.
  • Serve at room temperature or chilled garnished with extra nuts and few saffron strands.,

Notes

  1. Nutrition facts mentioned in the recipe are an estimation only. 
Some Tips
  1. Always use a heavy bottomed wide pot or shallow pan for making such milk desserts. Heavy pots conduct heat better and the possibility of milk sticking to bottom is eliminated. It is easier to stir and scrape when the pot is wide.
  2. Dont add a lot of ghee while toasting the makhana else the kheer becomes very heavy.
  3. Makhane Ki Kheer is not as thick and velvety as rice kheer- it is supposed to be little runny. Dont cook a lot.
Variations To Try
  • Add ½ cup mango pulp once the kheer has finished cooking. Its 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.
Serving Storing Makhane Ki Kheer
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.

Nutrition

Calories: 384kcalCarbohydrates: 49gProtein: 12gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 95mgPotassium: 642mgFiber: 1gSugar: 37gVitamin A: 404IUVitamin C: 0.3mgCalcium: 339mgIron: 1mg
Keyword Indian festive sweet, Lotus seeds pudding, Makhana kheer recipe, Vrat (fasting) dessert
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