Makhane ki kheer | How to make makhana kheer | Kheer makhana recipe | Vrat ki kheer recipe is a delicious Indian style milk pudding made with makhana/Fox nuts, milk, sugar and some nuts. It is creamy, delicious, super easy, perfect as dessert and apt for fasting days.

Makhane ki kheer | How to make makhana kheer is a  Indian style delicious milk pudding known as Kheer which can be served as a dessert on any occasion especially for vrat or fasting days.

Not only desserts but savory snacks like Stuffed Makhana aloo tikki also turns out delicious using makhana/fox nuts.

If you are looking for more sweets/ mithais, do check out my collection of delicious Indian mithais/sweets recipes on the blog.

What is Makhana in Makhane ki kheer | How to make makhana kheer

Makhana is also known as Phool Makhana, Fox nuts or Lotus seeds.

It is a very healthy and nutritious ingredient. It is full of calcium and has many anti-inflammatory properties too. Read more about health benefits of eating makhana/Lotus seeds/Fox nuts here.

Quick and easy recipe Makhane ki kheer | How to make makhana kheer

Makhana Kheer is very easy to make and also gets ready in no  time. I would say makhana kheer is one of the easiest and quickest kheer recipes to make.

It can be served as dessert for festivals or during fasting days / vrat like Navratri, Ekadashi or Shivratri.

Ingredients used

Makhana –  Also known as Lotus Seeds or Fox Nuts, Makhana is a popular ingredient that is eaten as a dry roasted snack as well as used in making curries.

Milk – Preferably use full fat milk to make this kheer to get a rich and creamy texture. Or if using low fat or skimmed milk than just thicken it a bit before adding makhana powder.

Dry Fruits – Use according to your preference. It can be cashews, almonds, pistachios, and raisins. I have used almonds and pistachios.

Other Ingredients – We will need Ghee/clarified butter, Cardamom Powder, Sugar and Saffron.

How to make Makhane ki kheer | How to make makhana kheer

Heat the ghee in a wide, thick bottom pan, and roast the makhana/fox nuts on slow flame until they turns crispy.

Make sure not to roast makhana on high heat, otherwise it will brown quickly without being crunchy.

Keep it aside to cool.

Take 3/4 cup of the roasted lotus seeds in a mixer, grind it to a coarse powder.

We will use remaining 1/4 cup of whole makhana in making the pudding.

Meanwhile  boil the milk. Here I have used full fat milk to get the creamy consistency.

Add sugar and cook until the sugar gets dissolved. Adjust the sugar according to your taste.

Now add the powder of makhana  and cook it for few minutes. Keep stirring the kheer constantly so that it should not stick to bottom of the pan.

Slowly it will start to turn thick, at this time add whole makhana and cook further.

To this add saffron milk and finally add the chopped nuts and switch off the stove. You can use nuts of your choice.

Serve this kheer warm or chilled topped with more chopped nuts and dry rose petals.

Recipe card 🔽

Print Recipe

Makhane ki kheer | How to make makhana kheer

Makhane ki kheer | How to make makhana kheer | Kheer makhana recipe | Vrat ki kheer recipe is a delicious Indian style milk pudding made with makhana/Fox nuts, milk, sugar and some nuts. It is creamy, delicious, super easy, perfect as dessert and apt for fasting days.

Prep Time10 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: Indian

Keyword: Fasting recipes, Indian Fox nuts pudding, kheer makhana, Makhana kheer, Makhane ki kheer, upvaas recipes

Servings: 4

Author: Lata Lala

Ingredients

• 1 cups Makhana/ lotus seeds/Fox nuts
• 2 cups Milk
• 1/2 cup Sugar decrease or increase if you want
• 10 Pistachios slivered
• 10 Almonds slivered
• 1 tbsp Ghee
• 8-10 Saffron strands soaked in 3 tsp warm milk

Instructions

• Heat the ghee in a wide, thick bottom pan, and roast the makhana/fox nuts on slow flame until they turns crispy.
• Make sure not to roast makhana on high heat, otherwise it will brown quickly without being crunchy.
• Keep it aside to cool.
• Take 3/4 cup of the roasted lotus seeds in a mixer, grind it to a coarse powder.
• We will use remaining 1/4 cup of whole makhana in making the pudding.
• Meanwhile  boil the milk. Here I have used full fat milk to get the creamy consistency.
• Add sugar and cook until the sugar gets dissolved. Adjust the sugar according to your taste.
• Now add the powder of makhana  and cook it for few minutes. Keep stirring the kheer constantly so that it should not stick to bottom of the pan.
• Slowly it will start to turn thick, at this time add whole makhana and cook further.
• To this add saffron milk and finally add the chopped nuts and switch off the stove. You can use nuts of your choice.
• Serve this kheer warm or chilled topped with more chopped nuts and dry rose petals.

Pin it for future reference 🔽