Makhana Kheer

Name: How to Make Makhana Kheer | Easy & Delicious Makhana Kheer Recipe
Total time: 15 min
Yield: 5
Cuisine: north-indian

#UTSAV26 :-Celebrate the divine spirit of Navratri with my homemade Royal Makhana Kheer, a delicious and creamy dessert prepared with love and devotion. This special kheer is made with makhana, rich and creamy rabri, and a generous amount of roasted dry fruits, ground into a fine powder to enhance its richness and texture. The addition of dry fruit powder makes the kheer thick, luscious, and wonderfully creamy, almost like fresh malai! Every spoonful offers a delightful combination of traditional flavours, natural richness, and a smooth, velvety texture. This festive dessert is perfect for enjoying during Navratri fasting or serving as a special sweet treat to your family and loved ones.

prep time 15 Mins

cook time 30 Mins

chef Richa Pathak

Step 1

Roast the Makhana: Heat a little ghee in a pan and roast the makhana on low heat until crisp. Allow them to cool.

Step 2

Prepare the Dry Fruit Powder: Lightly roast the almonds, cashews, and pistachios. Let them cool and grind them into a fine powder.

Step 3

Boil the Milk: Heat the milk in a heavy-bottomed pan and allow it to simmer until slightly thickened.

Step 4

Add the Makhana: Crush some of the roasted makhana and add them to the milk. Cook until they become soft and the kheer begins to thicken.

Step 5

Add Rabri: Stir in the rich rabri to give the kheer a luxurious, creamy consistency.

Step 6

Enhance the Richness: Add the prepared dry fruit powder and mix well. It will make the kheer thicker, richer, and creamier.

Step 7

Add Flavour: Add sugar and cardamom powder. Simmer for a few more minutes, stirring gently.

Step 8

Garnish and Serve: Garnish with chopped nuts and saffron. Serve warm or chilled, according to your preference.

Calories 250 Kcal

Total Fat 8 g

Carbs 30 g

Protein 7 g

ESSENTIAL ITEMS

1 cup makhana (fox nuts)

2 cups full-fat milk

1 cup rabri, according to your preferred richness

0.25 cup mixed dry fruits (almonds, cashews, and pistachios)

2 tbsp sugar, according to taste

1 tsp cardamom powder

1 tsp ghee for roasting the makhana

as required a few chopped nuts and saffron strands for garnishing (optional)

Recipe by:

Richa Pathak

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