Makhana kheer is one of those desserts that feels indulgent but comes together with just a handful of pantry ingredients. Lightly roasted makhana soaks up the milk as it simmers, turning soft and creamy while keeping a gentle bite.
Ingredients (serves 4)
- 1½ cups ETSFoods makhana
- 1 litre full-cream milk
- 1 tsp ghee
- 4–5 tbsp grated jaggery or sugar, to taste
- ½ tsp crushed green cardamom
- A few strands of saffron (optional)
- 1 tbsp each chopped almonds, cashews and pistachios
Method
- Warm the ghee in a heavy-bottomed pan and roast the makhana on low heat for 4–5 minutes, until crisp. Set aside a handful for garnish.
- Lightly crush the remaining makhana — leave some pieces whole for texture.
- Bring the milk to a boil, then lower the heat and simmer for 10 minutes, stirring so it doesn't catch at the bottom.
- Add the crushed makhana and simmer for another 12–15 minutes, until the kheer thickens to your liking.
- Stir in the cardamom, saffron and nuts. Turn off the heat, let it cool for a few minutes, then stir in the jaggery (adding it off the heat keeps the milk from splitting).
- Serve warm or chilled, topped with the reserved roasted makhana.
Tip: roasting the makhana first is the secret — it brings out a nutty flavour and stops the kheer from tasting flat.
Make it your own
Swap the dairy milk for almond or oat milk for a lighter version, or add a spoon of rose water just before serving for a festive aroma. Leftover kheer keeps well in the fridge for up to two days.
