Its rich and creamy texture is perfect for gratifying the taste buds, and the nutrients make it a healthy dessert for the entire family.
Since makhane is loaded with calcium and anti-inflammatory properties, they are considered a superfood ingredient in traditional Indian cuisine. The best part is that Phool Makhana can be included in sweet and savory dishes, and they always surprise us with their versatility! This Makhane ki kheer, when paired with other savory dishes like Sabudana vada, Sabudana Dosa, or Sabudana khichdi, etc., creates a delicious and nutritious fasting meal that keeps one energetic all day through!
Kheer is the Hindi name for a traditional Indian pudding prepared with rice, milk, sugar, and toasted nuts. Besides rice, there are other variations too made with cracked wheat, tapioca (sabudana), vermicelli kheer, and lauki, to name a few. This Makhane Ki Kheer is also prepared similarly, where milk is simmered to thicken until creamy, and then roasted makhane is added to complete the recipe. Saffron is added for flavoring, and sugar adds sweetness to this delicious Lotus seeds pudding. Assorted nuts, like almonds and pistachios, lend a crunch and more nutrition, making this recipe heavenly delicious.
Easy to make Ready in under 30 minutes Packed with a myriad of health benefits Loaded with irresistible flavors Entices eyes and taste buds alike Gluten-free and can be transformed into vegan as well!
The best part is that this milk-based dessert, Makhane ki kheer, is the creamiest and most amazingly delightful pudding that can be served warm or chilled and can be scaled up or down to cater for a large gathering.
Fox nuts/ Lotus Seeds/ Phool Makhane — The star ingredient of this recipe, Phool makhane, are must add-ons that lend the recipe its desired lusciousness and charm. These are readily found in the nearby grocery store or can be purchased online too. Saffron Strands — Saffron lends the recipe a wonderful flavor, color, and aroma that makes it more irresistible. Cardamom Powder — This infuses the Makhana kheer with a beautiful aroma, making the recipe drool-worthy. Sugar — It adds tons of flavor and sweetness to the Phool Makhana Kheer recipe, without which the recipe will taste bland. This recipe of Kheer uses raw cane sugar for sweetening. However, you can use regular white sugar, condensed milk, or even jaggery to sweeten the kheer. Milk — Full-fat milk renders the ultimate creaminess to the recipe. Avoid using skimmed milk as it will not bring the desired results. Milk Powder — Milk Powder brings a rich taste and the creamiest texture to the recipe.
Importance of full-fat milk — This is the crucial ingredient of the recipe, rendering creaminess and richness to the kheer. I have used whole milk with 3.5% fat. You must use milk with high cream content, as any milk with fat content lower than this will not yield the same results. You can also use half-n-half for a thicker consistency. Nuts are essential — This Makhana kheer recipe tastes excellent when packed with assorted nuts. I have used a combination of nuts like almonds, cashews, raisins, pistachios, and charoli seeds. You may choose to add any nuts or candied fruits that you like. Sweetening agents — I have used regular sugar to prepare this Lotus seeds kheer. You can also use jaggery, but it will change the color. Delectable flavors — You can freely experiment with the flavors in this Makhane ki Kheer recipe. I have added rose water and saffron strands to flavor this fox nuts pudding. However, you can also add kewra essence for an interesting new flavor! A tablespoon of thandai mix also brings beautiful flavors. For a creamy and smooth consistency — While making the kheer, I coarsely pound some of the roasted makhanas with the rolling pin and add them along with the whole roasted makhanas. When added to the boiling milk, these coarsely crushed makhanas add a nice creamy smooth consistency to the Makhana kheer. Thickening consistency — As the makhanas soak in the milk while cooking, it tends to thicken on cooling. Therefore, do not evaporate the milk too much. Adding jaggery — Do not add jaggery to the simmering milk, as this will cause the milk to curdle. Switch off the flame and slowly add the jaggery while stirring continuously. Do not overcook the kheer — On cooling, the Makhane ki kheer tends to thicken gradually. Therefore, do not overcook it. Let its consistency remain a little runny. Substituting nuts — You may feel like swapping the nuts for varied reasons. However, you can use melon seeds or sunflower seeds to the Makhane ki kheer in place of nuts and enjoy the sweet delicacy. Swapping ghee — Ghee is the best choice for roasting the makhanas as it renders them a nutty flavor that enhances the overall taste of the recipe. However, you can replace ghee with coconut oil if you so desire.
Follow the step-by-step instructions to make the best Makhane ki kheer Recipe
I can assure you that this will be your go-to vrat dessert recipe! So, if you are ready with the ingredients, shall we start with the recipe? The easy and elaborate instructions will guide you through the entire prep, and you will love every step of the making. Should you make this recipe, please let me know your thoughts by sharing your comment below. And don’t forget to share it with your family and friends.
More delicious festive treats that you’d love –
