Makhane ki Kheer | Makhana Kheer

Makhane ki kheer is a candy dessert pudding made with Makhana (foxnuts), milk, ghee, sugar and dry fruits. That is a simple and widespread candy that’s usually made throughout Navratri Fasting or Mahashivratri vrat or Ekadasi Fasting. I had made the makhane ki kheer through the Ganesh Chaturthi competition. It tastes scrumptious and you can too make it on common days as a candy.

I at all times have a jar of makhana at house. Makhana can also be recognized foxnuts in English. I often roast the makhana and maintain it in an air tight jar. Since we make kheer additionally with makhana, it’s time I up to date the recipe on the weblog. You possibly can learn extra about these wholesome seeds on my Roasted Makhana put up.

Makhana is more healthy than popcorn or any of the able to eat cornflake cereals. I lately learn that since there isn’t any demand for makhana in most cities, the poor farmers who domesticate these within the central Indian wetlands are now not doing so.

Not solely the farmers are dropping their work, but additionally we’re dropping in a manner. Conventional Indian meals habits are wholesome. Slowly underneath the strain of quick life and heavy affect from massive company meals giants we’re altering our meals habits, which is basically unhappy.

It’s disheartening to see that we don’t embrace regionally obtainable indigenous nuts, grains or veggies and select to purchase costly imported foodstuff or go by sure meals ads which can be so well-publicized.

Please do embrace regionally cultivated meals in your meals. It not solely helps the farmers to maintain but additionally preserves the meals tradition and custom of our nation which can probably get misplaced into oblivion sooner or later.

Whereas making ready the makhane ki kheer, I’ve powdered ⅔ a part of the makhana and stored ⅓ half entire. You may as well chop them. Powdering them offers a clean consistency within the kheer.

If you would like texture and chunk within the kheer, then chop the makhanas or add them entire, if they’re small in measurement.

I’ve not thickened the milk an excessive amount of. You are able to do so. Nevertheless, enhance the amount of milk and the opposite elements proportionally. This can be a easy phool makhana kheer and fuss-free too.

Step-by-Step Information

make Makhane ki Kheer

Roasting makhana

1. Warmth 2 to three teaspoons ghee in a pan.

2. Add 1 cup phool makhana and 10 to 12 cashews.

3. Roast the makhana on low to medium-low warmth in ghee until the makhana change into crunchy. The cashews may also get golden. Stir usually whereas roasting them.

4. Then take away them on a plate and maintain them apart.

Making makhana kheer

5. Warmth 2 cups milk (500 ml) in a saucepan or a thick bottomed pan. Hold the warmth to medium-low to medium. Stir at intervals in order that the milk doesn’t scorch from the underside.

6. Let the milk come to a boil.

7. While the milk is getting heated up, reserve ⅓ cup makhana and add the remaining roasted makhana in a grinder or blender jar. Remember to not add the roasted cashews which can be stored in the identical plate with makhana.

Additionally add cardamom seeds from 4 inexperienced cardamom pods together with a pinch of saffron strands.

As a substitute of cardamom pods you may add about ½ teaspoon of cardamom powder to the kheer as soon as it’s cooked.

8. Grind or mix to a positive powder.

9. When the milk involves a boil, then add 3.5 to 4 tablespoons of sugar or add as per style.

10. Add the bottom makhana.

11. Then add the reserved ⅓ cup makhana.

12. Stir and blend very nicely.

13. Simmer for 9 to 10 minutes on a low to medium warmth until the makhana softens and the milk thickens a bit. Do stir at intervals. Scrape the evaporated milk solids from the perimeters and add to the kheer.

Take into account that the kheer will thicken extra on cooling. So maintain the consistency in accordance with your preferences.

14. Lastly add the golden cashews and raisins. If utilizing blanched and sliced almonds, then you may add at this step.

15. Stir and simmer makhana kheer for a minute.

16. Serve makhane ki kheer sizzling or heat or chilled. After refrigeration, the kheer’s consistency thickens a bit.

You possibly can serve it as an after meal dessert. Or make it as a candy throughout any of the Hindu fasting days. Refrigerate and leftover kheer for a day.

Extra Methods to Use Makhana

1. Roast the makhana and maintain it in an air-tight jar. These Roasted Makhana make for a nutritious and lightweight snack. You possibly can both make these savory or candy. For savory add your favourite spice combine with salt. For the candy choice add powdered sugar.
2. You may as well make dry makhane ki sabzi with peas often called matar makhana or khoya makhane ki sabzi.
3. You may make curries like Khoya matar makhana that goes nicely with roti or paratha.
4. You possibly can have makhana throughout breakfast and prime it with fruits. Roast the makhana and blend it with milk (dairy or vegan) and prime it with fruits and nuts. Add your alternative of sweetener.
5. Makhane ki roti – You may make gentle, clean and wholesome rotis with finely powdered makhana.
6. Makhana raita – spiced cooling raita made with phool makhana.
7. Aloo makhana – simple snack recipe for Navratri made with boiled potatoes, phool makhana and spices.

Other than makhana kheer, there are numerous Fasting sweets recipes which you may make for Navratri quick like:

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This Makhana Kheer put up is from the archives (September 2013) and has been republished and up to date on 10 September 2021.