Makhane Ki Kheer

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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.

Tilted Brush Stroke

Recipe Facts:


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Tilted Brush Stroke

Total Time

40 minutes

Tilted Brush Stroke



– Makhana – Whole milk – Evaporated milk – Almond – Sugar  – Cardamom powder – Saffron optional – Ghee

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– Measure the makhana/fox nut and chop it into halves or quarters. I just chopped them in halves.

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Step 1

– Soak the almonds in hot water and peel them. Add a little water or milk and grind the almonds into a smooth paste.

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Step 2

– Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. 

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Step 3

– 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.

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Steps 4-5

– 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.

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Steps 6-7

– Add the cardamom powder and saffron threads and mix well. – Remove from heat and serve warm or chilled!

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" I am Sandhya Ramakrishnan, author, recipe developer and photographer in this journey!

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