How To Make Makhane ki Kheer Dessert Recipe

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Makhane ki kheer is an easy and healthy Indian dessert which is often used during fasting. It is also known as fox nuts and lotus seeds.

More Sweet recipe you may like: Nariyal Ki Barfi, Aloo ka halva, Kuttu ki puri, Aate ka halva, Sevai Ki Kheer, etc.

How To Make Makhane ki Kheer Dessert Recipe

Makhane ki kheer is an easy and healthy Indian dessert which is often used during fasting. It is also known as fox nuts and lotus seeds.

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Course: Dessert

Cuisine: Indian

Keyword: Kheer, Sweets

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 Peoples

Calories: 373kcal

Author: Reshu Drolia

Ingredients

• 5 cups whole milk
• 100 gm white makhanas
• 1/2 tsp elaichi powder cardamom
• 2 tbsp sugar or as needed
• 8-10 saffron crushed, soaked in 1 tsp. warm milk (Kesar)
• 5 almonds Badam
• 6-8 pieces raisins Kishmish
• 1 tsp ghee

Instructions

• Heat ghee in a pan and add makhana to it.
• Fry makhana on a low heat by stirring them continuously for 5 mins or until their colour gets changed and keep aside.
• Boil milk in a pan on low flames stirring it ocassional so that it doesn't get burnt or fall out of the pan.
• When the milk becomes slightly thick or reduces to half add soaked saffron and makhana into it.
• Chop almond to slivers.
• Add sugar, raisins, cardamom and almonds. Stir it well until the sugar grains disappear in milk, simmer for 5 minutes. Then, turn off the heat
• Serve the makhana kheer hot or cold.

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Notes

If you have makhana in larger size then cut makhana into halves.

Nutrition

Serving: 1serve | Sodium: 131mg | Calcium: 348mg | Vitamin A: 495IU | Sugar: 21g | Potassium: 423mg | Cholesterol: 33mg | Calories: 373kcal | Saturated Fat: 6g | Fat: 17g | Protein: 11g | Carbohydrates: 38g | Iron: 0.1mg

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 How to make Makhane Ki Kheer:

• Heat ghee(home made ghee) in a pan and add makhana to it.

• Fry makhana on a low heat by stirring them continuously for 5 mins or until their colour gets changed and keep aside.
• Boil milk in a pan on low flames stirring it ocassional so that it doesn’t get burnt or fall out of the pan.

• When the milk becomes slightly thick or reduces to half add soaked saffron and makhana into it.

• Chop almond to slivers.

• Add sugar, raisins, cardamom and almonds. Stir it well until the sugar grains disappear in milk, simmer for 5 minutes. Then, turn off the heat.

• Serve the makhana kheer hot or cold.

Note:

• If you have makhana in larger size then cut makhana into halves.

See Recipe In