Makhana Kheer
Creamy milk pudding with roasted fox nuts (makhana), cardamom, and dry fruits. Bihar specialty — Mithilanchal is the largest makhana producer.
Ingredients
Garnish
- Cardamom — 2 piece (ground)
Main
- Phool Makhana (Popped Lotus Seeds) — 50 g (whole)
- Milk — 750 g (whole)
- salt (optional) (whole)
- sugar — 0.5 cup (whole)
Method
- Rinse the phool makhana lightly and keep aside.
- Heat a heavy-bottomed pan and dry roast the makhana on low flame for 4 to 5 minutes until they turn light and crisp. Remove and let cool slightly, then coarsely crush half of them.
- In the same pan, pour the milk and bring it to a boil on medium heat, stirring occasionally so it does not stick to the bottom.
- Add a pinch of salt and let the milk simmer on low flame for 10 minutes, stirring now and then, until it thickens slightly.
- Add the roasted whole and crushed makhana to the simmering milk and cook for another 8 to 10 minutes until the makhana turns soft and the kheer thickens.
- Add the sugar and mix well, letting it dissolve completely, and simmer for 2 more minutes.
- Crush the cardamom and stir it in, then switch off the flame.
- Serve the makhana kheer warm or chilled, garnished with the crushed cardamom.
Common questions
- Makhana Kheer ko English mein kya kehte hain?
- मखाना खीर ko English mein Makhana Kheer likhte hain.
- Ek plate Makhana Kheer mein kitni calories hoti hain?
- 279 kcal per plate.
- Kitna time lagta hai?
- 40 min lagta hai — 10 min taiyari, 30 min pakana.