Makhane ki Kheer
Creamy milk pudding made with puffed lotus seeds and flavored with cardamom.
About this dish
Makhane ki Kheer is a luxurious dessert popular during religious fasting (Vrat) in Punjab and North India. Puffed lotus seeds (fox nuts) provide a unique, slightly chewy texture that contrasts beautifully with thickened, reduced milk. It is considered a healthier alternative to rice-based puddings due to the nutritional profile of the lotus seeds.
Ingredients
Primary Ingredients
- 60g (2 cups) Makhana (Fox Nuts/Lotus Seeds)
- 1 liter Full-fat Milk
- 75g (1/3 cup) Granulated Sugar
- 2 tbsp Ghee
Flavoring & Nuts
- 1/2 tsp Green Cardamom Powder
- 10-12 Saffron Strands, soaked in 2 tbsp warm milk
- 10 Almonds, slivered
- 10 Cashews, chopped
- 1 tbsp Pistachios, slivered
Method
- 1
Roast the Makhana
Heat ghee in a heavy-bottomed pan on medium-low heat. Add the makhana and roast for 5-7 minutes, stirring constantly, until they become crunchy and can be easily crushed between two fingers. Do not let them brown.
- 2
Crush for Texture
Take half of the roasted makhana and pulse them in a blender or crush them with a rolling pin into a coarse powder. Leave the other half whole; this creates a variety of textures in the final kheer.
- 3
Boil the Milk
In a deep, wide pot, bring the milk to a boil. Use full-fat milk for the best results, as the fat content provides the necessary creaminess.
- 4
Reduce the Milk
Lower the heat and let the milk simmer for 10-15 minutes, stirring frequently and scraping the milk solids (malai) from the sides of the pot back into the liquid until it reduces by about 25%.
- 5
Add Makhana
Add both the whole and crushed makhana to the boiling milk. The crushed makhana will act as a natural thickener almost immediately.
- 6
Simmer to Soften
Cook on low heat for another 10 minutes. The makhana should absorb the milk and become soft and spongy, and the mixture should look significantly thicker.
- 7
Sweeten the Pot
Add the sugar and stir until completely dissolved. Adjust the sugar amount according to your preference, but remember the kheer will taste sweeter once cooled.
- 8
Infuse Flavors
Pour in the saffron-infused milk and the cardamom powder. The saffron will give a beautiful pale yellow hue and a floral aroma.
- 9
Add Nuts
Stir in the almonds and cashews. Cook for 2 more minutes so the nuts soften slightly.
- 10
Cool and Set
Turn off the heat. The kheer will continue to thicken as it cools. You can serve it warm or refrigerate it for a cold dessert.
Notes & variations
- For a vegan version, use coconut milk or almond milk, but do not boil as vigorously.
- You can replace sugar with jaggery powder, but add it only after turning off the heat to prevent curdling.
- Ensure the makhana is fresh; if it is stale, it will not become crunchy when roasted.
- Store in an airtight container in the fridge for up to 3 days.
Serve with
Warm fried Puris or simply enjoyed on its own after a spicy meal.
Cook's note
Roasting the makhana in ghee is crucial; it prevents them from turning soggy and adds a nutty depth to the milk.