Makhana Kheer Recipe
About Makhana Kheer Recipe:
Phool Makhana or fox nut comes from the lotus plant. Makhana is commonly used in Bihar, Jharkhand, and Madhya Pradesh. It has a lovely flavor even if you use low-fat milk especially if you thicken it with ground roasted makhana.Makhane ki kheer recipe with step by step photos – phool makhana kheer is a dessert that is often made during Navratri fasting or mahashivratri vrat or Ekadasi fasting. I had made the makhane ki kheer during the Ganesh Chaturthi festival.
- 40 mins
- 7 Ingredients
Ingredients for Makhana Kheer Recipe
- 2 glass Makhana
- 2 glass Milk
- 1/2 glass Sugar
- 4 teaspoon Ghee
- 1/4 teaspoon elaichi powder
- 5 chopped nuts
- 5 chopped cashews
Vitamins & Minerals
- Vitamin A
- Vitamin B1
- Vitamin B2
- Vitamin B3
- Vitamin B6
- Vitamin B9
- Vitamin B12
- Vitamin C
- Vitamin E
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
How to Make Makhana Kheer Recipe
Take 1tbsp ghee in a kadai, let it melt then add the makhana(lotus root). Fry them in low flame for 5-6mins.
Let it cool then add it into a grinder. Grind them until it forms a crumb-like texture grind it 2times to get the texture).
In the same kadai, we will make the kheer so add let the kadai heat and then add 2 glass of milk.
Once the milk comes to a boil, turn the flame low and cook it for about 5-8mins.
Then after 5mins add the makhana and keep stirring for 2mins so that the milk doesn’t stick.
Now we will add the sugar and give it a good mix.
Once the sugar melts then add the elaichi powder and mix them.
Lastly, we will add little cashews and nuts (keep little for garnishing).
Mix them well and keep stirring for 2mins on low flame.
Turn off the flame and take them out in a bowl.
Garnish it with the remaining cashews and nuts.
Serve it hot or cold. Enjoy it.