This vegetarian and gluten-free Makhane ka kheer recipe is a great addition to holiday feasts and is suitable for Navratri, Janamashtami, Shivratri, and other fasting occasions.
Traditional Indian diet uses makhane, which is high in calcium and has anti-inflammatory qualities, as a superfood component.
The best thing is that Phool Makhana may be used in both sweet and savoury meals, and their adaptability never ceases to amaze us!
Along with creating mouthwatering food, this makhane also creates beautiful confections out of sugar and almonds, like this mouthwatering Makhane ki kheer recipe.
This Makhane ka kheer makes a wonderful and filling fasting lunch that keeps you energised all day long when combined with other savoury foods like Sabudana vada, Sabudana Dosa, or Sabudana khichdi, etc.
Some More Indian Desert Recipes:
What is Makhane ka Kheer?
Fox nuts, Lotus Seeds, or Phool Makhane (in Hindi) are edible starchy seeds derived from plants that are used to make both savoury and sweet meals.
A classic Indian dessert made with rice, milk, sugar, and roasted almonds is known as kheer in Hindi. Along with rice, various ingredients may be used to make variants, such cracked wheat, tapioca (sabudana), vermicelli kheer, and lauki, to mention a few.
Similar steps are used to make this Makhane Ki Kheer, including simmering the milk until it becomes creamy and adding the roasted makhane to complete the dish.
In order to flavour and sweeten this wonderful Lotus seeds pudding, saffron is used. This dish is made much more tasty and nutritious by the addition of various nuts like almonds and pistachios.
Nutrition Value:
Calories: 385kcal | Carbohydrates: 38g | Protein: 8g | Fat: 19g | Saturated Fat: 6g | Cholesterol: 19mg | Sodium: 9mg | Potassium: 532mg | Fiber: 3g | Sugar: 14g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 66mg | Iron: 2mg
Makhane ka Kheer | Makhane Kheer Recipe | Makhane Sweet
Equipment
- 1 cooking spud
- 1 One nonstick frying pan
- 1 Bowl
- 1 Deep non-stick pan
Ingredients
For making makhane ka kheer
- 1.5 Cups Makhana (Lotus Seeds)
- 1 Tablespoon Cashew nuts
- 1 Tablespoon Pistachios
- 1 Tablespoon Raisins
- 1 Litre Milk (full fat)
- 6 Tablespoon Almond powder
- 4 Tablespoon Sugar
- Saffron (As required)
- 4-5 Piece Powdered cardamom
- 2 Tablespoon Ghee
Instructions
For making makhane ka kheer step by step
- For making makhane kheer 1st take a frying pan and heat it on a low flame.
- Add 1 tablespoon of ghee in it.
- When the ghee becomes slightly hot add 1.5 cups of Makhana (Lotus Seeds) to it.
- Makhana should be roasted in ghee over low to medium heat until it turns crispy then transfer to a plate.
- After roasting the Makhana (Lotus Seeds) take 1 tablespoon of ghee more in a frying pan and add 1 tablespoon cashew nuts, 1 tablespoon pistachios, and 1 tablespoon raisins roast them all, then remove them on a plate and keep them aside.
Now making kheer
- In a heavy-bottomed skillet or saucepan, warm up 1 liter of milk. Maintain a medium-low to medium heat. To prevent the milk from scorching from the bottom, stir occasionally and let the milk come to a boil.
- When the milk comes to a boil add the roasted makhane in it and add 6 tablespoons of almond powder in it.
- Simmer on low to medium heat for 15-20 minutes, or until the makhana softens and the milk slightly thickens. Stir occasionally. Add the evaporated milk solids that you have scraped from the edges to the kheer.
- After 20 minutes, when the milk boils and becomes half thick, we will add 4 spoons of sugar, a little amount of saffron, and the dry fruits that we roast earlier and stir them well for another 10 minutes.
- After 10 minutes makhane ka kheer is completely ready. After turning off the gas oven we add 5-6 cardamom powder and stir well. Remember that when the kheer cools, it will get much thicker. So, maintain consistency based on your choices.
Video
Notes
- Utilize the makhana that is new and not spoiled.
- You may include whatever nuts and dried fruits you prefer, including cashews, pistachios, raisins, and blanched almonds. If adding raisins, do it after the kheer has finished cooking.
- You may omit the saffron and solely use green cardamom to create the kheer.
- To make the phool makhane ki kheer taste better, you may also add rose water.
- On cooling, the kheer's consistency will thicken. You may adjust the consistency to suit your tastes.
- To produce a large quantity of puja, the recipe may be scaled.
- Vegan - You can make this makhane ka kheer vegan by swapping the ghee for vegan butter and whole milk with any plant-based milk, such as coconut milk, almond milk, or soy milk. Almond milk has a beautiful nutty flavor, which is why I like it. If using coconut milk, cook the makhana with thin coconut milk. Add thick coconut milk when the kheer has finished cooking, then turn off the heat. It will stop coconut milk from separating.
- Using Jaggery - To sweeten the makhane sweet and make it healthier, you can use jaggery in place of sugar. In accordance with the recipe, prepare the kheer. When it's done, turn off the heat and stir in the crushed jaggery. Jaggery must be stirred until it dissolves. When the kheer is still cooking, avoid adding jaggery since it might cause the milk to curdle and ruin the kheer.
- Storage - When kept in an airtight container in the refrigerator, Makhane ka Kheer lasts for approximately two to three days. Because the milk would curdle when thawed or heated, it cannot be frozen.
- Do not overcook the kheer- The Makhane ka kheer tends to progressively thicken as it cools. Consequently, don't overcook it. Keep it a touch runny in consistency.
- Chilled kheer for the ultimate deliciousness- Let the lotus seeds kheer cool entirely to room temperature before transferring it to an airtight container so you may eat it cold. For around two to three hours, refrigerate until cold. You could notice that your kheer is getting thicker after chilling. Boil 1/4 cup of milk, then let it cool somewhat to repair this. Now, gradually incorporate it into the cold kheer till the required consistency is reached.
How to Make Makhane ka Kheer Step by Step:
1. For making makhane kheer 1st take a frying pan and heat it on a low flame.
2. Add 1 tablespoon of ghee in it.
3. When the ghee becomes slightly hot add 1.5 cups of Makhana (Lotus Seeds) to it.
4. Makhana should be roasted in ghee over low to medium heat until it turns crispy then transfer to a plate.
5. After roasting the Makhana (Lotus Seeds) take 1 tablespoon of ghee more in a frying pan and add 1 tablespoon cashew nuts, 1 tablespoon pistachios, and 1 tablespoon raisins roast them all, then remove them on a plate and keep them aside.
6. In a heavy-bottomed skillet or saucepan, warm up 1 liter of milk. Maintain a medium-low to medium heat. To prevent the milk from scorching from the bottom, stir occasionally and let the milk come to a boil.
7. When the milk comes to a boil add the roasted makhane in it and add 6 tablespoons of almond powder in it.
8. Simmer on low to medium heat for 15-20 minutes, or until the makhana softens and the milk slightly thickens. Stir occasionally. Add the evaporated milk solids that you have scraped from the edges to the kheer.
9. After 20 minutes, when the milk boils and becomes half thick, we will add 4 spoons of sugar, a little amount of saffron, and the dry fruits that we roast earlier and stir them well for another 10 minutes.
10. After 10 minutes makhane ka kheer is completely ready. After turning off the gas oven we add 5-6 cardamom powder and stir well. Remember that when the kheer cools, it will get much thicker. So, maintain consistency based on your choices.
1. How do you prepare makhana kheer for babies?
ANS: The diet makhana is excellent for developing babies. Makhane ka Kheer is the greatest option among the different methods you may feed your baby.
Makhana should be roasted in ghee until crispy before being ground into a fine powder to prepare Makhana Kheer for infants. Milk is brought to a boil before the powder is added. Cook for 8 to 10 minutes after adding a few strands of saffron and cardamom powder. For the newborns, avoid making excessively thick, creamy kheer because it would be difficult for them to stomach. Cool, then dish.
2. How to prepare makhana kheer with condensed milk?
ANS: You can add additional condensed milk to the kheer to hasten cooking. The kheer will get thicker and sweeter as a result. Once the makhana is soft and tender, add 12 cups of sweetened condensed milk to the pan and continue cooking for an additional 5 to 6 minutes. If the kheer isn’t sweet enough for your tastes, add extra sugar. Your kheer is done when you add the crushed cardamoms.
3. How can vegans create makhana kheer?
ANS: Replace the ghee in this kheer with vegan butter or coconut oil, and use any plant-based milk in its stead, such as soy, almond, or coconut. Almond milk has a beautiful nutty flavour, which is why I like it.
If using coconut milk, cook the makhana with thin coconut milk. Add thick coconut milk when the kheer has finished cooking, then turn off the heat. It will stop coconut milk from separating.
