How do you make makhana kheer creamy?

Simmer 2 cups roasted phool makhana in 1 litre full-fat milk until soft, stirring so it thickens; toasting the makhana in Anveshan ghee first deepens the flavour.

Can makhana kheer be made without refined sugar?

Yes; this recipe uses 0.5 cup Anveshan khandsari instead of refined sugar for a cleaner, mineral-rich sweetness.

How long does makhana kheer take to cook?

Around 10 minutes of prep and 30 minutes of cooking, serving 4.

What gives makhana kheer its colour and aroma?

A pinch of Anveshan saffron lends the kheer its golden hue and fragrance, rounded off with cardamom and chopped nuts.

Makhana Kheer

Name: Makhana Kheer
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 servings
Cuisine: Indian
Ingredients: 2 cups Phool Makhana (fox nuts); 1 litre Full-fat milk; 2 tbsp Bilona Ghee; 0.5 cup Khandsari; 1 pinch Saffron; 0.5 tsp Cardamom powder; 3 tbsp Chopped almonds and pistachios

Makhana kheer is a creamy Indian dessert made by toasting phool makhana in ghee, then simmering it in milk until soft and thick, sweetened naturally and fragranced with saffron and cardamom. A spoon of Anveshan ghee toasts the makhana golden, unrefined Anveshan khandsari replaces refined sugar, and pure Anveshan saffron lends a festive colour and aroma. It is a comforting pudding for festivals and special occasions.

Time breakdown

Prep Time10 min

Cook Time30 min

Total Time40 min

Ingredients

Phool Makhana (fox nuts)
Full-fat milk
Cardamom powder
Chopped almonds and pistachios

How to Make Makhana Kheer

1
Roast the makhana in Anveshan ghee until crisp; crush most, reserve some.
2
Soak the Anveshan saffron in 2 tbsp warm milk.
3
Boil the milk, then simmer until slightly reduced.

Tips for the Best Makhana Kheer

✓Toast the makhana in Anveshan ghee until crisp before adding milk so they hold their bite.
✓Add Anveshan khandsari only once the milk has thickened to control the final sweetness.

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