By Akshara
February 2, 2026
Makhana kheer is traditionally made during festivals and vrat days because it is light yet satisfying. Roasted fox nuts give the kheer body without heaviness, while milk and nuts add richness. It works well both warm and chilled.
1 cup makhana, lightly crushed 1 litre full-fat milk 3–4 tbsp sugar 1 tbsp ghee ½ tsp cardamom powder 2 tbsp chopped almonds and pistachios
Roast makhana in ghee until crisp and aromatic.
Boil milk and simmer until slightly reduced.
Add makhana and cook for 8–10 minutes.
Stir in sugar, cardamom, and nuts.
Serve warm or chilled as preferred.