Makhana Kheer

Cooking time :30 mins

Serving: 2

Calories: 243


  1. Makhana, 1 Cup
  2. Milk, 2 Cups
  3. Green Cardamom, 3-4
  4. Almonds, 10-12
  5. Raisins, 1 Tbsp
  6. Saffron, 1 Pinch
  7. Ghee, 2 Tsp


  1. Heat 2 to 3 tsp ghee in a pan.
  2. Add the makhana and almonds.
  3. On a low flame, roast 1 cup phool makhana and 10 to 12 almonds in ghee till the makhanas become crunchy.
  4. The almonds will also get golden. Stir often while roasting them.
  5. Then remove them in a plate and keep aside.
  6. Heat 2 cups milk in a sauce pan or a thick bottomed pan.
  7. Stir at intervals so that the milk does not scorch from bottom.
  8. Let the milk come to a boil.
  9. Whilst the milk is getting heated up, reserve ⅓ cup makhana and add the remaining in a grinder or blender jar.
  10. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
  11. Grind to a fine powder.
  12. When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
  13. Add the ground powdered makhana.
  14. Then the reserved ⅓ cup makhana.
  15. Stir very well.
  16. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
  17. Scrape the evaporated milk solids from sides and add to the milk.
  18. Lastly add the roasted almonds. If using blanched and sliced almonds, then you can add at this step.
  19. Stir and simmer for a minute.
  20. Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer’s consistency thickens a bit.

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