Makhane Ki Kheer

About Makhane Ki Kheer

Makhane ki kheer, a cherished dessert in Indian cuisine, is a rich and creamy pudding made from a handful of key ingredients. Central to this delightful dish are makhana, or foxnuts, which are puffed lotus seeds renowned for their unique texture and subtle nutty flavor.

Makhane ki kheer, also known as Foxnut Pudding, is a delectable and creamy dessert that hails from the diverse culinary landscape of India. This dessert is a cherished delicacy, particularly in North India, where it is prepared and relished on special occasions, religious festivals, and family gatherings.

The preparation of makhane ki kheer involves roasting these foxnuts in ghee until they turn golden-brown, infusing them with a delightful nuttiness. Simultaneously, full-fat milk is gently simmered until it thickens, creating a luxurious and velvety base for the kheer.

Once the milk reaches the desired consistency, the roasted foxnuts are added, allowing them to soak up the creamy goodness. Sweetness is imparted with sugar, while crushed cardamom seeds and a pinch of saffron strands infuse the kheer with an aromatic, exotic flair.

To enhance the texture and flavor, makhane ki kheer is generously garnished with a mix of chopped nuts, such as almonds, cashews, pistachios, and raisins. Some variations may also include a touch of rosewater or kewra essence, offering a subtle floral fragrance.

This delightful dessert can be served either warm or chilled, making it a versatile treat. It’s commonly enjoyed during festive occasions, religious celebrations, and family gatherings, showcasing the fusion of creamy milk, crunchy foxnuts, and aromatic spices that define the essence of Indian culinary creativity. Makhane ki kheer embodies the perfect balance of richness, flavor, and texture, making it a beloved sweet indulgence in the diverse tapestry of Indian sweets. Makhane ki kheer can be served either warm or chilled, catering to individual preferences. It is typically relished as a dessert following a traditional Indian meal or served during significant festivals like Diwali, Navratri, or special family gatherings. The interplay between the creamy milk base and the crispy, roasted foxnuts, along with the aromatic spices and the delightful addition of nuts and raisins, results in a truly indulgent and satisfying dessert that encapsulates the essence of Indian cuisine. Its unique texture and flavor profile distinguish it as a beloved and innovative sweet treat, making it a sought-after favorite for those seeking a delightful fusion of tradition and innovation in the realm of desserts.

Ingredients

• Puffed lotus seeds (makhane) 1 cup + to garnish
• Milk 1 litre
• Ghee 2 tablespoons
• Green cardamom powder 1/2 teaspoon
• Saffron strands 6-7
• Powdered sugar 1/2 cup

How to Make Makhane Ki Kheer (Stepwise Photos)

1. Heat milk in a deep non-stick pan on medium heat and let it come to a boil. Reduce heat and let the milk simmer, stirring at regular intervals, till it reduces to half its quantity.
   
2. Put lotus seeds in a grinder jar and grind to a coarse mixture.
   
3. Heat ghee in another non-stick pan, add crushed makhane and sauté on medium heat till it turns crisp.
   
4. Add the roasted makhane to the reduced milk and mix well. Cook for 5-10 minutes on medium heat, stirring continuously.
   
5. Add green cardamom powder and saffron strands, mix well and cook stirring continuously and till the mixture thickens further.
   
6. Add sugar and mix well. Cook for 2-3 minutes on medium heat, stirring continuously. Take it off the heat.
   
7. Transfer kheer into serving bowls and set aside to cool down. Garnish the kheer with the remaining Makhane.
   
8. Serve the kheer warm or cold according to your preference.
   

Method

1. Heat milk in a deep non-stick pan on medium heat and let it come to a boil. Reduce heat and let the milk simmer, stirring at regular intervals, till it reduces to half its quantity.
2. Put lotus seeds in a grinder jar and grind to a coarse mixture.
3. Heat ghee in another non-stick pan, add crushed makhane and sauté on medium heat till it turns crisp.
4. Add the roasted makhane to the reduced milk and mix well. Cook for 5-10 minutes on medium heat, stirring continuously.
5. Add green cardamom powder and saffron strands, mix well and cook stirring continuously and till the mixture thickens further.
6. Add sugar and mix well. Cook for 2-3 minutes on medium heat, stirring continuously. Take it off the heat.
7. Transfer kheer into serving bowls and set aside to cool down. Garnish the kheer with the remaining Makhane.
8. Serve the kheer warm or cold according to your preference.

Additional Tips and Tricks

1. Serving Suggestion : Serve warm or cold..

About chef

Masterchef Sanjeev Kapoor

Sanjeev Kapoor is the most celebrated face of Indian cuisine today. He is Chef extraordinaire, runs a successful TV Channel ‘FoodFood’, author of best selling cookbooks, restaurateur and winner of several culinary awards!

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps