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paneer makhana kheer

Classic Paneer Makhana Kheer Recipe

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.
5 from 5 votes
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Course: Dessert, Sweet
Cuisine: Indian, indian cuisine
Keyword: dessert, Indian sweet dish, navratri recipe, pudding
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 6
Calories: 180kcal
Author: Rekha Kakkar


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


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!



  • 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


Calories: 180kcal | Carbohydrates: 12g | Protein: 6g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 28mg | Sodium: 10mg | Potassium: 80mg | Fiber: 1g | Sugar: 6g | Vitamin C: 1mg | Calcium: 174mg | Iron: 1mg