Makhana kheer is a creamy Indian milk dessert made with foxnut seeds, milk and sugar. Flavoured simply with cardamom and saffron, it’s classic and comforting. I roast the makhana first and use a mix of crushed and whole pieces, so some melt into the milk while others stay soft—giving the kheer a richer, more layered texture. Simple to make, yet perfect for vrat or fasting.
Note – This recipe has been updated from our recipe archives, first published in July 2017. The original recipe was made with phool makhana and moraiyo but I found that almond flour gives better flavour and a more interesting texture.
This Is How You Make Makhana Kheer Actually Taste Amazing
This is a kheer where the texture really matters, and that’s exactly what I focus on here.
I roast the makhana first to bring out their flavour, then crush most of them coarsely while keeping some whole. That combination gives you the best of both worlds. Some makhana soften right into the milk, making it naturally creamy, while the rest stay whole for a bit of texture.
I also like adding a little almond powder for extra richness. It’s subtle, but I feel it makes the kheer feel more complete. You can choose to add it, or leave it out to keep the kheer authentic.
I like to serve this as part of a farali meal, alongside something savoury like farali sweet potato shaak and soft farali palak puri.
Hayley x
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📖 Recipe
Makhana Kheer
Ingredients
- ½ cup makhana
- 2 cup whole milk
- 2 tablespoon almond flour optional
- ¼ cup sugar
- 8-10 strands saffron
- ½ teaspoon cardamom powder
- 2 tablespoon nuts chopped
Instructions
- In a heavy bottom pan lightly roast ½ cup makhana until crispy.
- Remove makhana and add 2 cup whole milk in the same pan.
- Bring the milk to boil and add 2 tablespoon almond flour and 8-10 strands saffron, cook the milk for 5-7 minutes. Keep stirring continuously.
- Meanwhile, in a mixer grind the roasted makhana (reserve 2 tablespoon whole).
- Once the milk thickens a little, add coarse makhana and whole makhana too.
- Now add ¼ cup sugar and continue cooking the kheer for another 5 minutes.
- Add ½ teaspoon cardamom powder mix well.
- After a couple of minutes turn off the heat.
- Serve kheer in a serving bowl and garnish it with almond and pistachio slivers.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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Hayley Dhanecha says
I like how this makhana kheer turns out so creamy and comforting, with the roasted makhana giving it a lovely texture and the cardamom bringing everything together so beautifully.