Photo: Sharvarism · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Makhana Kheer

Traditional 11. Makhana Kheer recipe

🧺 Ingredients

• 960ml whole milk
• 80g makhana (foxnuts)
• 50g ghee
• 50g sugar
• ½ tsp cardamom powder
• 30g mixed nuts (cashews, almonds, pistachios), chopped
• pinch saffron strands
• 5ml rose water

👩‍🍳 How to make Makhana Kheer

1. Fry makhana (4 mins, medium heat): Heat ghee, fry makhana until light golden and crispy (visual cue: color becomes pale golden, nuts puff slightly, become fragrant).
2. Remove makhana (1 min): Take out fried makhana, set aside. Keep 15ml ghee in pan.
3. Fry nuts (2 mins, medium heat): In remaining ghee, fry other nuts until golden, remove and set aside.
4. Boil milk (2 mins, high heat): Bring milk to rolling boil (visual cue: foam rises, steam visible).
5. Add makhana (1 min, medium heat): Add fried makhana to boiling milk (visual cue: milk may rise again briefly).
6. Simmer (12 mins, low heat): Cook on low heat while stirring occasionally until makhana softens and milk thickens (visual cue: makhana becomes soft yet holds shape, milk becomes creamy).
7. Add sweetener (2 mins, low heat): Mix in sugar, cardamom powder, saffron, and rose water. Cook while stirring until sugar dissolves completely.
8. Finish (1 min): Fold in fried nuts. Remove when mixture reaches thick yet pouring consistency.

Track the macros of Makhana Kheer and 100s of Indian dishes with Nutri Macro India.