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Published: Jan 14, 2019 · Modified: Dec 16, 2020 by Sandhya Ramakrishnan · This post may contain affiliate links

Makhane Ki Kheer | Phool Makhana Kheer | Fox Nut Pudding

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makhana kheer pinterest image

A delicious kheer / pudding made with Makhana / Fox nut / Lotus seed. This Makhane Ki Kheer is perfect for the festival season and for fasting months.

Makhane ki Kheer in white bowl

Phool Makhana / Fox nut / Lotus seeds - I have heard a lot about this but never got a chance to make anything with it. Last month, I bought a pack of it from my local Indian stores and was planning to make a savory snack with it. This week I am making festival recipes and that is when I thought about using the lotus seeds to make this delicious Makhane ki Kheer.

Makhana / fox nut has protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron and zinc. All this makes it a best snack option. Makhana by itself has no flavor or taste, but can easily take up any flavor that it is cooked with.

There are different ways, how everyone makes their Makhana kheer. Some grind a part of it to thicken the milk mixture and some add it whole. I chopped the makhana in half and used it. I also ground a few almonds and used it to flavor the kheer. The boys loved the chewy texture of the makhana pieces in the kheer and the almonds, cardamom and saffron really flavored the kheer.

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Preparation time - 10 minutes
Cooking time - 30 minutes
Difficulty level - Easy

Ingredients to make Makhane ki Kheer - Serves 6

  • Makhana  /Fox nut / lotus seed - 1 ½ cups
  • Whole milk - 4 cups
  • Evaporated milk - 1 can
  • Almond - 10 to 12
  • Sugar - 1 cup (adjust based on your preference)
  • Cardamom powder - ½ tsp
  • Saffron - few threads (optional)
  • Ghee - 1 tsp
 Phool Makhana Kheer in white bowl

Procedure to make Phool Makhana Kheer

  • Measure the makhana / fox nut and chop it into halves or quarters. I just chopped them in halves.
chopping| Fox Nuts
  • Soak the almonds in hot water for 30 minutes and peel it. Add a little water or milk and grind the almonds into a smooth paste.
Making almond paste
  • Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it in low flame.
Roasting Makhane
  • Remove the roasted fox nut / makhana in a plate and in the same pan, measure the milk and add the evaporated milk to it.
  • Also add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.
  • Add the sugar to the milk and mix well to dissolve.
  • Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.
Adding Makhane to milk
  • Add the cardamom powder and saffron threads and mix well.
  • Remove from heat and serve the Phool Makhana Kheer warm or chilled!
Finished Makhane ki Kheer in bowl

If you are looking for more kheers -

Semiya Payasam / Vermicelli Kheer

Moong Dal Kheer / Payatham paruppu Payasam

Broken wheat kheer / Godhumai Rrava Payasam

Jevvarisi payasam / Sago Kheer

Caramelized sugar paal Payasam

Thengai arisi payasam / coconut and rice kheer

Paal Payasam / Rice Kheer

Steel cut oatmeal kheer

Badam Kheer / Almond payasam

Carrot Kheer 

 If you made this recipe and liked it, give a star rating on the recipe card or let me know in the comments below. You could also share it with me on Instagram using #MyCookingJourney and tagging me @sandhya.ramakrishnan. You could follow me and my recipes on Facebook |Instagram | Pinterest | twitter

Makhane ki Kheer | Phool Makhana Kheer | Fox Nut Pudding

Makhane ki Kheer | Phool Makhana Kheer | Fox Nut Pudding

A delicious kheer / pudding made with Makhana / Fox nut / Lotus seed. This Makhane Ki Kheer is perfect for the festival season and for fasting months.
5 from 2 votes
Print Pin Rate
Course: Dessert, Festival Recipes
Cuisine: Indian
Diet: Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 6 People
Calories: 352kcal
Author: Sandhya Ramakrishnan

Ingredients

  • 1 ½ cups Makhana  /Fox nut / lotus seed
  • 4 cups Whole milk
  • 1 can Evaporated milk
  • 10 Almond
  • 1 cup Sugar adjust based on your preference
  • ½ teaspoon Cardamom powder
  • few Saffron optional
  • 1 teaspoon Ghee

Instructions

  • Measure the makhana / fox nut and chop it into halves or quarters. I just chopped them in halves.
  • Soak the almonds in hot water for 30 minutes and peel it. Add a little water or milk and grind the almonds into a smooth paste.
  • Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it in low flame.
  • Remove the roasted fox nut / makhana in a plate and in the same pan, measure the milk and add the evaporated milk to it.
  • Also add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.
  • Add the sugar to the milk and mix well to dissolve.
  • Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.
  • Add the cardamom powder and saffron threads and mix well.
  • Remove from heat and serve warm or chilled!

Nutrition

Calories: 352kcal | Carbohydrates: 53g | Protein: 11g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 133mg | Potassium: 515mg | Fiber: 1g | Sugar: 47g | Vitamin A: 405IU | Vitamin C: 1mg | Calcium: 355mg | Iron: 1mg
Tried this recipe?Mention @Sandhya.Ramakrishnan or tag #MyCookingJourney!
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Reader Interactions

Comments

  1. Sushma Pinjala says

    February 08, 2019 at 10:28 am

    I have not used phool makhana in my kitchen. The pudding pics look amazing. Must try try this dish soon.

    Reply
  2. Suma Gandlur says

    February 03, 2019 at 12:00 pm

    I somehow haven't tried this kheer yet. the almonds and the evaporated milk add a rich base and I bet this was one yummy kheer.

    Reply
  3. Renu says

    January 18, 2019 at 10:24 am

    5 stars
    Kheer looks sinful. It is one of my favourite. Adding of almond paste must have added to the richness of the kheer.

    Reply
  4. Kalyani says

    January 16, 2019 at 4:14 am

    Creamy makhana payasam with an almond base ! Yummm.. lovely colour and texture you got here 🙂

    Reply
  5. Priya Suresh says

    January 15, 2019 at 1:38 pm

    Cant take my eyes from those bowl of incredibly delicious kheer, have tried makhana kheer but yours sounds simply fabulous. Feel like having a bowl rite now.

    Reply
  6. sapna says

    January 14, 2019 at 3:08 pm

    5 stars
    Evaporated milk and almond paste must have made the makhana kheer super rich and decadent. Love the rich color of the sweet.

    Reply

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Sandhya

I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey! 'My Cooking Journey' is all about family friendly Vegetarian and Vegan recipes from around the World with focus on Indian cuisine.

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