makhane ki kheer, makhana kheer, how to make makhana kheer, makhana in pregnancy, how to roast makhana, benefits of eating makhana, protein in makhana, how much makhana to eat in a day, makhana in weight loss, makhana nutritiional information, how to eat makhana, makhana recipes, how to make makhana,
Makhane ki Kheer | Makhana Kheer
Prep Time
2 mins
Cook Time
30 mins
Total Time
32 mins

Makhane ki Kheer is an aromatic and delicious Indian pudding recipe with the added health benefits of Makhana

Course: Dessert
Cuisine: Indian
Servings: 3 people
Author: sushma iyer
  • 2 tsp Ghee or Clarified butter
  • 1.5 cups Makhana
  • 3 cups (750 ml) Milk
  • 1/3 cup Sugar
  • 1/2 tsp Cardamom powder
  • Big pinch of saffron
  • 3 tbsp Slivered nuts of your choice (almonds, cashewnuts, pistachios etc)
  1. Over medium heat, add the ghee in a saucepan and once it melts, add the makhana and roast it until light golden brown in colour. Take it out in a blender and grind coarsely. Keep aside.

  2. In the same saucepan, add milk. Once it starts simmering take out 2 tbsp of milk and add it to the saffron strands. Mix and set it aside for the saffron to release its flavour and ready to use.

  3. Cook the milk until it reduces in quantity (around 10 mins).  Keep stirring in between and also scrape the sides of the pan every now and then.

  4. Once the milk has reduced to what you had started with add the makhanas and let it cook for further 5 mins.

  5. Add in the sugar, cardamom powder, saffron milk and nuts. Let this boil for another 10 mins or so. Or until you achieve the desired thickness of your choice.

  6. Garnish it with some more nuts, saffron strands, rose petals etc. Serve it warm. Tastes amazing when chilled too :)