Makhane ki Kheer is a delicious creamy kheer made of Makhana (fox-nut), milk, ghee, and sugar and infused with the sweet enchanting aromas of cardamom and rose water. It is a traditional milk-based Indian dessert made with lotus seeds or phool makhana. It is generally prepared on auspicious occasions like the Ganesh Chaturthi festival, Mahashivratri, Navratri vrat, or other fasting days. However, you can also make it on regular days as a dessert. It’s a creamy, light, gluten-free low-calorie dessert made with a handful of ingredients in less than 30 minutes. If you want to make it vegan, then substitute ghee with any flavourless oil.Makhana, fox-nuts, lotus seeds, or phool makhana is an excellent source of several nutrients and a superfood. These Makhanas are very healthy and easily digestible. It contains many good carbs in each serving and is rich in several micronutrients, including calcium, magnesium and iron. It is used widely in savoury as well as sweet preparations. Roasted makhana powder gives a creamy texture to the kheer. Makhana kheer tastes best when it is served chilled. Garnish it with rose petals and pistachios, and serve.
Utensil and Tools
- Philips Induction Cook Top
- Silicon Spatula
- Vinod Platinum Triply Stainless Steel Kadhai
- Philips 750W Mixer Grinder
Ingredients
- 2 cups Makhana (fox-nut)
- 1 tsp Ghee (clarified butter)
- 1 litre Milk
- 4 tbsp Sugar
- ½ tsp Cardamom powder
- 1 tsp Rose Water
Video
Instructions
- Heat ghee in a pan or kadhai. Add makhanas and roast them on a medium flame for 10 minutes or until they turn crisp. Transfer it to a plate and let it cool down completely.
- Transfer it to a grinder and grind it to a fine powder. Keep it aside.
- Heat milk in a heavy-bottom pan or kadhai. Let it come to a boil on a high flame. Turn the flame low, let it simmer and reduce 1/3 of the milk on low-medium heat.
- Add ground makhana powder and stir continuously to avoid lumps. Stir well and break all the lumps.
- Cook the kheer for 10-15 minutes on low flame or until it thickens. Scrape sides and bottom and stir in short intervals to avoid sticking in the bottom.
- Add sugar, cardamom powder and rose water. Mix it well. Cook for 2-3 minutes and turn off the flame (Do not make the kheer too thick because once it cools down, it will become thicker).
- Transfer the makhana kheer to serving bowls and let it cool down completely.
- Makhana ki kheer is ready to serve. Garnish it with pistachios and rose petals, and serve.
Nutrition
Calories: 159kcalCarbohydrates: 28gProtein: 9gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gCholesterol: 9mgSodium: 86mgPotassium: 523mgFiber: 0.1gSugar: 20gVitamin A: 429IUVitamin C: 0.04mgCalcium: 295mgIron: 0.5mg
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