This Phool Makhana Kheer Recipe will make you drool and fall even more in love with this beloved snack. Makhana (Foxnuts) is one of my favorite snacks as it is healthier and lighter than any other munchier snacks. This Recipe of Makhana Kheer is made with Makhana, Roasted nuts, Milk, Ghee, and Sugar. You can also make it in a thicker like Rabri, or a lighter consistency, as per your choice. This Makhane Ki Kheer is one of the traditional North Indian desserts as making Kheer, or Payasam, during any celebration is a must to celebrate the occasion, be it any festival, or if you have guests. So, make it today with the help of the recipe video and step-by-step instructions below, and let me know in the comments how it turned out.
Also, check out my other Kheer Recipes, such as Sabudana Kheer & Rice Kheer, and other festival special sweets recipes, such as Motichur Ladoo, Ras Malai, Milk Cake, Ghevar, Kaju Katli, Gujiya, and Gulab Jamun.
Please rate and leave a comment or feedback if you like the recipe. Also, subscribe to the Recipe Newsletter. Follow Aayansh Kitchen on Facebook, X, Instagram, Pinterest, WhatsApp, and YouTube. You can also follow me on my personal Instagram. Thank You.
Makhana Kheer Recipe Video
Phool Makhana Kheer Ingredients
- 2 cups of Makhana
- 1/2 liter of full-fat milk
- 1 tbsp Desi Ghee
- 7-8 chopped almonds
- 5-6 chopped cashews
- 1 tbsp of grated dry coconut
- 1/4 cup of sugar
- 2 crushed Green cardamom
- whole Makhana, chopped Pistachios, and dry Rose petals for Garnishing
How to make Makhana Kheer
1. To make Makhana Kheer, we will take 2 cups of Makhana in a Kadai and dry roast it on a low to medium flame until it becomes crispy, then transfer it to a bowl. You can also use Desi Ghee to roast the Makhana; it’s entirely up to you. Roasting almost takes 6-7 minutes. Just stir often.
2. Now, add 2 tsp of water to the Kadai and then pour 1/2 liter of full-fat milk. Let the milk come to a boil.
3. In the meantime, leave some Makhana that we kept in the bowl, and we will grind the rest coarsely.
4. When the milk comes to a boil, we will let it simmer for 3-4 minutes and then add the Makhana.
5. Stir and cook the mixture on a low flame. You will see that it starts to thicken and develop a Rabri-like texture.
6. In the meantime, take a saucepan or frying pan, and add 1 tbsp Desi Ghee. Add 7-8 chopped almonds and roast them.
7. When the almonds get roasted, add 5-6 chopped cashews. Mix for a few seconds, and when it gets roasted, turn off the flame, and then only add 1 tbsp of grated dry coconut. Mix well for 20-30 seconds.
8. Add the roasted nuts and coconut to the Milk. Mix well.
9. Add the whole Makhana that we kept aside. Mix
10. Add 1/4 cup of sugar to the Kadai. Stir and mix well.
11. Add 2 crushed Green cardamom. Alternatively, you can also use cardamom powder.
12. Stir and cook the mixture. It will thicken and reduce in quantity. Turn off the flame when the mixture thickens. When it cools down, it will get even thicker.
13. After 15 minutes, you can see how thick the consistency of the kheer has turned out. You can also refrigerate it to make it even thicker.
14. Transfer to a serving bowl/tray, garnish with whole Makhana, chopped Pistachios, and dry Rose petals.
Serve the delicious Makhana Kheer to your friends and family. Enjoy!
Recipe Card
Makhana Kheer Recipe | Phool Makhane ki Kheer
Ingredients
- 2 cup Makhana
- 1/2 liter full-fat milk
- 1 tbsp Desi Ghee
- 7-8 chopped almonds
- 5-6 chopped cashews
- 1 tbsp grated dry coconut
- 1/4 cup sugar
- 2 crushed Green cardamom
- whole Makhana,chopped Pistachios, and dry Rose petals for Garnishing
Instructions
- To make Makhana Kheer, we will take 2 cups of Makhana in a Kadai and dry roast it on a low to medium flame until it becomes crispy, then transfer it to a bowl. You can also use Desi Ghee to roast the Makhana; it totally depends on you. Roasting almost takes 6-7 minutes. Just stir often.
- Now, add 2 tsp of water to the Kadai and then pour 1/2 liter of full-fat milk. Let the milk come to a boil.
- In the meantime, leave some Makhana that we kept in the bowl, and we will grind the rest coarsely.
- When the milk comes to a boil, we will let it simmer for 3-4 minutes and then add the Makhana.
- Stir and cook the mixture on a low flame. You will see that it will start to thicken and get a Rabri-like texture.
- In the meantime, take a saucepan or fry pan, and add 1 tbsp Desi Ghee. Add 7-8 chopped almonds and roast them.
- When the almonds get roasted, add 5-6 chopped cashews. Mix for a few seconds, and when it gets roasted, turn off the flame, and then only add 1 tbsp of grated dry coconut. Mix well for 20-30 seconds.
- Add the roasted nuts and coconut to the Milk. Mix well.
- Add the whole Makhana that we kept aside. Mix
- Add 1/4 cup of sugar to the Kadai. Stir and mix well.
- Add 2 crushed Green cardamom. Alternatively, you can also use cardamom powder.
- Stir and cook the mixture. It will thicken and reduce in quantity. Turn off the flame when the mixture thickens.
- When it cools down, it will get even thicker.
- After 15 minutes, you can see how thick the consistency of the kheer has turned out. You can also refrigerate it to make it even thicker.
- Transfer to a serving bowl/tray, garnish with whole Makhana, chopped Pistachios, and dry Rose petals.
- Serve the delicious Makhana Kheer to your friends and family. Enjoy!
