This Makhana Kheer recipe strikes the perfect balance between health and taste. Made with roasted makhanas (fox nuts) simmered in rich, creamy milk and flavored with saffron, cardamom, and dry fruits. It’s a comforting, nutrient-rich dessert that’s perfect for festivals like Navratri or for a cozy family treat.
Makhanas are rich in protein, calcium, and antioxidants, making this kheer not just delicious but also a great guilt-free dessert option. Whether served chilled or warm, this Phool Makhana Kheer is sure to win hearts at your dining table.
Preparation time – 20 minutes
Cook time – 40 minutes
Serves – 4 – 6 people
Ingredients
- 2.5 cups makhana (fox nuts)
- ½ cup cashews
- 2 tbsp ghee
- 1.5 litres full-fat milk
- 1 bay leaf
- ½ tsp cardamom powder
- ¼ cup finely chopped almonds
- ¼ cup finely chopped pistachios
- 4–5 saffron strands
- ½ cup sugar
- 3–4 tbsp chopped almonds and pistachios
Directions
- Heat ghee in a thick-bottomed kadhai on medium-low flame.
- Add the makhanas and roast them until they turn crisp and slightly golden. Keep stirring continuously to avoid burning.
- Add cashews and continue roasting for another 2–3 minutes until they too turn golden.
- Remove from heat and let them cool.
- Once cooled, take half of the roasted makhanas and all the cashews and grind them into a fine powder.
- Keep the rest of the makhanas whole for texture.
- In the same kadhai, pour 1.5 litres of milk and bring it to a gentle boil.
- Add the bay leaf and keep stirring to prevent sticking.
- Add the makhana-cashew powder to the boiling milk and mix well.
- Stir continuously on medium-low heat until it thickens slightly.
- Add saffron strands, chopped almonds, and pistachios.
- Mix in the remaining whole roasted makhanas and cardamom powder.
- Let the kheer simmer until the milk reduces by about half.
- Add sugar and stir until completely dissolved.
- Turn off the heat and remove the bay leaf.
- Allow the kheer to cool — it will thicken further as it rests.
- Garnish generously with chopped almonds and pistachios.
- Refrigerate for 2–3 hours and serve chilled.
🍯 Pro Tips
- You can substitute sugar with jaggery or date syrup for a “no refined sugar” version.
- For a richer flavour, add a tablespoon of condensed milk towards the end.
- Always stir the kheer gently while boiling to prevent it from sticking to the bottom.
🥄 Serving Suggestion
Serve this Makhana Kheer after a light meal, during festive celebrations, or as a wholesome dessert for fasting days. Its creamy texture and subtle sweetness make it a perfect treat for all ages.
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