Preparation time: 10 minutes
Cooking time: 25–30 minutes
Makhana kheer is a comforting dessert that works well for a festive meal. Slow-simmered milk, cardamom and nuts give it a rich flavour, while the fox nuts add texture and body.
Ingredients
- 2 cups makhana
- 1 litre full-fat milk
- 4–5 tablespoons sugar, or to taste
- 1 tablespoon chopped almonds
- 1 tablespoon chopped cashews
- 1 tablespoon raisins, optional
- ½ teaspoon cardamom powder
- A few saffron strands,
- optional 1 teaspoon ghee, optional
Method
- Heat the ghee in a pan, if using, and roast the makhana for a few minutes until crisp.
- Allow them to cool, then crush some of the makhana coarsely.
- Keep the rest whole for texture. Bring the milk to a gentle boil in a heavy-bottomed pan.
- Add the makhana and simmer on low heat for 15–20 minutes, stirring regularly. Add the sugar, chopped nuts and raisins, if using.
- Continue cooking until the milk thickens slightly and the makhana softens. Stir in the cardamom powder and saffron, if desired. Serve warm or chilled, garnished with a few chopped nuts.
Tip: Crushing a portion of the makhana helps thicken the kheer naturally. Remember that the dessert will become thicker as it cools.
Choose roasted makhana when you want a quick snack, makhana chaat when you crave something tangy, and makhana kheer when you want a sweet finish to your meal. All three recipes can be made with a small number of ingredients and adapted to your preferred flavours.
This Navratri, a single packet of makhana can give you three different dishes without requiring elaborate cooking. Just remember to follow your family’s fasting customs and check ingredient labels where necessary.