Makhana Kheer
Roast fox nuts and simmer them in milk for a creamy Navratri makhana kheer.
- Prep
- 10 min
- Cook
- 20 min
- Serves
- 4 small bowls
About 30 min total elapsed time. Times are estimates; already boiled ingredients need separate preparation.
⚖️ Fasting ingredients and spices vary by household. Check the full list against your family’s practice and any allergies.
Roasting gives makhana a crisp start and helps it crush easily for this kheer. Crush some pieces for body and leave a few whole for texture, but simmer both in the milk until soft. Dairy and sweetener choices should follow your household’s menu.
Ingredients 🧂
- Makhana (fox nuts)1 cup
- Milk750 ml
- Ghee1 tbsp
- Sugar3 tbsp, adjust to taste
- Cardamom¼ tsp ground
- Saffron strands (optional)6–8
Method 👨🍳
- 1
Heat ghee in a heavy pan and roast makhana over low heat for 5–7 minutes, stirring, until a cooled piece snaps rather than bends.
- 2
Cool briefly and crush roughly half the makhana with a rolling pin or in a dry grinder.
- 3
Bring milk just to a boil in a saucepan, then lower to a gentle simmer.
- 4
Add both the crushed and whole makhana and optional saffron. Simmer, stirring the base, until the whole pieces soften, about 10–12 minutes.
- 5
Stir in sugar and cardamom and simmer for a couple of minutes more. Adjust with a little milk if too thick.
- 6
Serve warm, or transfer to shallow containers and refrigerate promptly for chilled kheer.
💡 Pro tips
- Use a heavy-bottomed pan to reduce scorching.
- Keep the kheer slightly loose at the end because it thickens after cooling.
Plan ahead
Roast makhana ahead and store dry once cool. Refrigerate prepared kheer promptly and warm only the portion you need.
Common questions
Why are the whole makhana still chewy?
They need time in the simmering milk as well as roasting. Check a whole piece for softness before finishing the kheer.
Can I leave out saffron?
Yes. Saffron is optional; cardamom gives the basic flavour in this version.