Makhana or Phool Makhana is known as foxnut - comes from the seeds of Indian water lilies or in other words, locally also called as Lotus seeds. So after looking at Makhana in stores for years, not really sure what they were or how is one supposed to eat them, I picked up a pack a couple of months ago. And that has the best thing. Actually the Makhana itself doesn’t taste like anything and is pretty bland making it one of the perfect ingredients if you know what I mean. I have been making Phool Makhana butter masala gravy and roasted spicy Makhana for our tea time snack but this Makhana Kheer was very new to me.
This recipe happened quite by chance as I was looking for a quick dessert one afternoon (As it always happens around here) and happened to go into Milkmaid’s website and this recipe caught my eye. I had condensed milk and I had phool makhana so gave this Makhana Kheer a try. I changed the recipe to suit our palate and it was a perfect dessert, ready in 15 minutes flat!
Not until Navrati (Dusshera/Dasara) festival started that I realized Makhana Kheer is traditionally made for fasting and what’s the better occasion than this to post my dessert?! The best part about this Kheer (sweet pudding) is how creamy and delicious it is, thanks to the ground Makhana. It turns out thick and luscious with almost no effort at all. This is not very sweet, making it perfect for anyone who doesn’t have sweet tooth too!
How to make Makhana Kheer | Phool Makhane Ki Kheer
📖 Recipe
Detailed step by step picture recipe of making Makhana Kheer | Phool Makhane Ki Kheer
In a pan, heat ghee. Roast the Makhana until they are crisp and fragrant.
Grind it into a coarse powder.
Boil milk on low heat and add crushed cardamom powder.
Keep boiling the milk on low flame for 5-6 mins. Add sugar along with condensed milk. Mix well. Cook on low flame for 4-5 mins.
Next add the ground Makhana powder and mix it well.
Cook it till it comes together, thickening up. Add saffron strands along with almond and pistachio slivers and cook for a couple of minutes.
Serve warm or cold with almond and pistachio slivers along with saffron strands.
Recipe Notes
Instead of coarsely grinding makhana, it canbe added whole as well. Or coarsely crushed with hand. Adjust sugar quantities as per preference.
I would be delighted to know if you have tried this recipe, don’t forget to share your feedback and comments below. If you have any questions, you can e-mail me! I am also available on Facebook, Pinterest, Instagram and Twitter 🙂
