Makhane Ki Kheer


  • 1 cup makhana (foxnuts)

  • 2 cups milk or 500 ml milk

  • 3-4 green cardamom

  • 10-12 cashews or 10-12 almonds - blanched and sliced

  • 3.5 to 4 tablespoon sugar or as required

  • 1 pinch saffron

  • 2 to 3 teaspoon ghee (clarified butter)


  • Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.

  • Stir at intervals so that the milk does not scorch from bottom.

  • Let the milk come to a boil.

  • Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.

  • Grind to a fine powder.

  • When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.

  • Add the ground powdered makhana.

  • Then the reserved 1/3 cup makhana.

  • Stir very well.

  • Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.

  • Scrape the evaporated milk solids from sides and add to the milk.

  • Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.

  • Stir and simmer the kheer for a minute.

  • Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.

3 views0 comments

© 2020 by HKR. Proudly created with