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
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can't wait to see you all there!
📖 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.
Share on Facebook Pin This Recipe
Bhakti says
Can you tell me the measurement of the millet and the fox nuts in cups please
Thank you
Bhakti
jcookingodyssey says
Hello Bhakti, thanks for stopping by. You can take 1/4 cup millet, and one and half cup makhana for this recipe. Hope this helps. Let us know if try this recipe.
Amy|The Cook Report says
This photos are gorgeous and the recipe sounds lovely!
We Are Not Martha says
I have no idea where I'd get many of these ingredient, but it's such a gorgeous dish and sounds delicious!
Sues
Sara @ Belly Rumbles says
I love reading and learning about religious festivals of other cultures. I may add it is even more fun when the tasty dishes that are associated with them are shared too! This sounds absolutely delicious.
Jillian@FoodFolksandFun says
This looks like a recipe to add to my Fall Soup Recipes!
Ginny McMeans says
Lovely color and it sounds so rich and delicious!
Monica says
This sounds delicious from your description! I confess nearly all of these ingredients are new to me - that's one of the things I love so much about cooking - there is always more to learn!
Give Me Some Spice says
This dish brings back memories of Kenya when my mum used to make this kheer for the Shravan mas fasting. I have never made these but will certainly bookmark the recipe as I do not have the ingredients.
Shobha says
Nice kheer I usually make only with makhanas. Will try this one next time.
Simplyfood says
This kheer looks delicious, strangely enough I have never cooked with either of these ingredients so I will check them out on my next grocery shopping trip.
ali randall says
I am always intrigued when I read recipes that are new to me. My neighbors are Hindu and I always enjoy the recipes they share with me. This fasting recipe sounds delicious and a perfect way to celebrate the holy month.
Cookilicious says
This is a such an innovative recipe..right in time for JAnmashtami. Never ccooked with makhana before..pinning this.
Dahn @savorthebest says
this looks so creamy and comforting and sounds delicious. It is such a unique recipe I have got to try it
Unknown says
So yummy. Love the ingredients in it. Just want to make it now.
Liz @ iheartvegetables says
Wow this sounds really yummy! I've never made anything like this but it sounds delicious! Especially because I love pistachios!