Makhana Kheer, or foxnut kheer, is a delicious falahari dessert recipe perfect for fasting during Navratri. This creamy treat features a surprising ingredient that adds richness, making it a delightful addition to your festive menu. You can enjoy both paneer and makhana in your Navratri recipes, so this paneer kheer combines both for an easy and indulgent Indian dessert.

makhana kheer

Desserts play a significant role in Indian celebrations, and while fasting limits ingredient choices, this kheer ensures you don’t have to compromise on flavor. Trust me, you’ll be sending me a virtual hi-five after trying this delicious Makhana Paneer Kheer!

Why to make it?

  • Fasting-Friendly: Makhana Kheer is made with ingredients that are allowed during fasting, making it a perfect treat for Navratri celebrations.
  • Nourishing: It provides essential nutrients and energy to help sustain you during fasting periods.
  • Delicious Indulgence: This dessert satisfies sweet cravings while adhering to dietary restrictions.
  • Versatile Recipe: It can be enjoyed on various occasions, from festivals to family gatherings.
  • Easy to Prepare: With simple ingredients and quick preparation, Makhana Kheer is accessible for anyone looking to whip up a delicious dessert.

Ingredients

  • Phool Makhana (Fox Nuts): Roasted and popped lotus seeds that add a unique texture and nutritional benefits.
  • Paneer: Will add richness and texture to the kheer
  • Ghee: Used for roasting phool makhana, adding flavor and richness.
  • Milk: Full-fat milk enhances the creaminess of the kheer.
  • Sugar: Regular sugar can be used; for a healthier option, substitute with stevia for diabetics.
  • Flavors: Green cardamom and saffron (kesar) provide aromatic depth and a rich color.
  • Nuts, Seeds & Dry Fruits: Almonds, pistachios, raisins, and pumpkin seeds add crunch and nutritional value.

I have taken care to include ingredients that are permitted during navratri. But make sure to consult your family because different people have different customs and permitted ingredients.

How to make it?

  • Add ghee to a pan and roast your makhanas, till they become crunchy. Crush the makhanas and set them aside.
  • Now add about a liter of milk and bring it to a rolling boil, keep stirring the milk to prevent from burning.
  • Now add crushed makhana to the boiling milk and cook it for 4-5 minutes until the milk starts to thicken. 
  • When the milk starts to thicken then it is time to add grated paneer in it. After adding the grated paneer in the kheer cook them for 10-12 minutes on slow heat.
  • Keep stirring and scraping the sides of the pan continuously.
  • In between the cooking process add sugar for sweetness, you can replace with raisins if you like.
  • Now, add 2 tablespoons of chopped almonds, 4-5 crushed green cardamom, chopped Pistachio, Pumpkin seeds and few strands of saffron. (It’s preferable if you add Iranian saffron as it gives a great flavor to the kheer)
  • Chill the kheer in the refrigerator and when you are about to eat, garnish with more nuts and serve.

Substitution:

  • Phool Makhana: If unavailable, use puffed rice or quinoa for a different texture, though the flavor will vary.
  • Ghee: Use coconut oil or unsalted butter as alternatives for roasting.
  • Milk: Swap full-fat milk with almond milk or coconut milk for a dairy-free version.
  • Sugar: Substitute regular sugar with jaggery, honey, or other natural sweeteners like agave syrup for a healthier option.
  • Flavors: Replace green cardamom with cinnamon or nutmeg for a different aromatic profile.

Variations:

  • Chocolate Makhana Kheer: Add cocoa powder or chocolate chips for a chocolatey twist.
  • Fruit-Infused Kheer: Incorporate pureed fruits like mango or banana for added sweetness and flavor.
  • Nutty Makhana Kheer: Add a variety of nuts like cashews or walnuts for extra crunch and nutrition.
  • Vegan Makhana Kheer: Use plant-based yogurt and milk, omitting paneer and replacing ghee with coconut oil.

Recipe Notes & Tips

  • You can skip nuts if you have allergies but chopped almonds, pistachio makes it super delicious and quite filling.
  • Using good quality Iranian Saffron makes a lot of difference in flavour and aroma. I love how just a few strands of saffron gives a distinctive flavour to the dessert. I think that is totally amazing! *oh yes*.
  • You can roast makhana in ghee and store them in airtight container beforehand so that when you want to make it quickly it becomes easier to cook it in a few minutes.

More Such recipes to Try

  • Kesar Badam Shrikhand
  • Matar Ki MalaiDar Kheer,
  • Raspberry and rasgulla Kheer Cups,
  • Paneer Ki Kheer with Baby Rasgulla,
  • Apple Ki Kheer With Thandai spice 
  • Carrot Kheer
  • Falahari Dishes to Cook for Navratri Fasting

Video Recipe of Makhana Kheer Recipe in Hindi

 

paneer makhana kheer

Classic Paneer Makhana Kheer Recipe

Rekha Kakkar
Easy and classic Paneer Makhana Recipe is for days you are preparing a feast at home or gearing up for the festivals to come. It is a seemingly easy recipe that takes 20 minutes to prepare and serve.
No ratings yet
Prep Time 5 minutes
Cook Time 20 minutes
Course Dessert, Sweet
Cuisine Indian, indian cuisine
Servings 6
Calories 180 kcal

Ingredients
  

  • 100 gms Makhana /Lotus Seeds
  • 1 tbsp Ghee
  • 200 gm Paneer / Fresh Cottage Cheese
  • 1 ltr Milk
  • 3-4 tbsp Sugar
  • 4-5 Green Cardamoms Crushed
  • 2 tbsp Almonds Chopped
  • 2 tbsp Raisins
  • Pistachio
  • Pepita / Pumpkin Seeds

Instructions
 

Roast Makhana

  • The process of making makhana kheer starts with roasting the lotus seeds/makhana.
  • Start with heating a pan and add 1 tablespoon of ghee in it. After that add 100 gms of lotus seeds or makhana in the pan.
  • Roast the makhana for 3-4 minutes. When the lotus seeds are a well-roasted turn off the heat.
  • Now, in a blender carefully blend the makhana to a coarse paste.

Make Makhane ki kheer

  • On a different plate, grate 200 gms of fresh cottage cheese/ paneer.
  • In a big pan heat about a liter of milk and bring it to a rolling boil.
  • When the milk boils, add crushed makhana in the pan. Cook it for 4-5 minutes until the milk starts to thicken. 
  • When the milk starts to thicken then it is time to add grated paneer in it. After adding the grated paneer in the kheer cook them for 10-12 minutes on slow heat.
  • Keep stirring the kheer while cooking.
  • In between the cooking process add 3-4 tablespoons of sugar and 4-5 crushed green cardamom in the classic makhana and paneer pudding.
  • Now, add 2 tablespoons of chopped almonds, 2 tablespoons of raisins and few beautiful strands of saffron. (It’s preferable if you add Iranian saffron as it gives a great flavor to the kheer)
  • Chill the kheer in the refrigerator and when you are about to garnish and share it with your friends and family do sprinkle some chopped almonds, pistachio and saffron on it.
  • Your Makhana Kheer is ready to devour!

Video

Notes

  • You can skip nuts if you have allergies but chopped almonds, pistachio makes it super delicious and quite filling.
  • Using good quality Iranian Saffron makes a lot of difference in flavour and aroma. I love how just a few strands of saffron gives a distinctive flavour to the dessert. I think that is totally amazing! *oh yes*.
  • You can roast makhana in ghee and store them in airtight container beforehand so that when you want to make it quickly it becomes easier to cook it in a few minutes

Nutrition

Calories: 180kcalCarbohydrates: 12gProtein: 6gFat: 13gSaturated Fat: 7gCholesterol: 28mgSodium: 10mgPotassium: 80mgFiber: 1gSugar: 6gVitamin C: 1mgCalcium: 174mgIron: 1mg
Tried this recipe? Tag MeMention @Rekhakakkar or tag #Rekhakakkar!

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0 Comments

  1. 5 stars
    I just want to say that you have provided good and valuable content about makhana. It was a really great read. I would like to thank you for this valuable content about Makhana, for everyone’s information.

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