Rich, creamy, and healthy phool Makhana Kheer is a traditional Indian sweet relished on festive occasions or during Indian fast or vrat or upvas. This classic pudding is made using makhana also known as lotus seeds or fox nuts, milk, sugar, nuts, and cardamom powder.
I am calling this pudding healthy as it is made using one of the superfoods makhana. I have already detailed what makhana is in my post on No-Bake Makhana Chocolate Energy Bars.
As said in my post on No-Bake Makhana Chocolate Energy Bar, these delicious fox nuts can be consumed in different types of recipes. In India, they are commonly consumed during fasting or upvas days as they provide essential nutrients to the body.
So one can make a snack like this No-Bake Makhana Chocolate Energy Bar, burfi, a curry like No Onion No Garlic Matar Makhana Sabji, or simply make a sweet this phool makhana kheer.
This is again my mom’s recipe. In our house, this kheer was made more than the rice kheer or the traditional rice pudding. I have been craving this kheer for a long time now and finally decided to make and post this on the blog.
Ingredients used in Phool Makhana Kheer
Makhana, fox nuts, or lotus seeds – These are easily available in Asian shops or online. There is no replacement for this in this recipe as this is the main ingredient. But one can make rice kheer instead of makhana kheer if you prefer.
It is best to use full-fat milk for your sweets and desserts.
I have used demerara sugar as I do not use white granulated sugar. One can use any sugar or sweetener of choice.
One can use a mix of nuts here. I have used chironji, almonds, and cashews. One can skip chironji if you are not able to source it, but I would say if you get it it is best as the kheer tastes best with it.
Chironji is also known as charoli or almondette, Cuddapah almond. It is small round in shape nuts.
Saffron is added for color as well as taste. Cardamom powder again is added for taste and I would say a must in Indian sweets and Desserts.
Few more sweet recipes for parties
Few more fasting/vrat/upvas recipes
Phool Makhana Kheer
- 2 cups makhana
- 4.5 Cups – 1-liter milk
- ¾ cup sugar Sugar or choice, I have used demerara sugar
- ¼ Cup of chopped nuts Almond, Cashew, Chironji
- A pinch of saffron
- ¼ teaspoon Cardamom powder
- 1 tablespoon Ghee
- 1 teaspoon chopped nuts for garnish
- In a heavy bottom pan/pot add ghee.1 tablespoon Ghee
- Once lightly warm add the nuts.¼ Cup of chopped nuts
- Lightly roast the nuts until they start turning light golden brown.
- Remove and keep it aside.
- In the same pan/pot add makhana.2 cups makhana
- Roast the makhana on slow stirring frequently.
- Roast them until they start turning lightly golden brown and when you try to crush them in between your fingers, they crush with a crunch.
- Switch off and let it cool.
- Once cooled, grind the makhana to a semi-coarse consistency.
- In another heavy-bottomed pot, add milk.4.5 Cups – 1-liter milk
- Bring the milk to a boil.
- Once the milk gets a boil reduce the stove to slow.
- In a small bowl take 2 tablespoons of milk. Add the saffron to this milk and keep it aside.A pinch of saffron
- Add the coarsely grounded makhana and simmer the milk on slow stirring frequently.
- Once the milk has reduced to half or thickened add sugar and the saffron milk mixture.
- Simmer the milk again for 5-7 minutes until the sugar is dissolved completely.¾ cup sugar
- If required, simmer for more until you achieve the desired consistency of kheer.
- Lastly add the nuts, mix, and switch off.
- Add in the cardamom powder and mix.¼ teaspoon Cardamom powder
- Garnish with nuts and Serve it hot or cold.1 teaspoon chopped nuts for garnish
- Standard Measuring Cups and spoons used
- If you do not have measurement cups, use a cup with smallest size and double or triple accordingly.
- One can use nuts of choice.
If you tried this recipe, please comment and rate the recipe. Tag me at @cookwithrenu_ad on Instagram.
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