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Makhana kheer, also known as makhane ki kheer, is a delicacy of Punjabi cuisine. This rich dessert, made with milk, makhana (foxnuts), ghee, and a handful of nuts and dry fruits, will satisfy your sweet tooth quickly. Many people even use flavourings like cardamom powder, saffron, grated nutmeg, rose water, vanilla extract, and poppy seeds to enhance the kheer’s taste.
Traditional makhana kheer is often enjoyed during fasting days and special occasions like Ramadan, Mahashivratri, Navratri, Ekadashi, and Janmasthami. Every Indian home has developed its own delicious version of this popular sweet delicacy. This makhana kheer recipe will help you quickly make the dessert at home. All you need is condensed milk and a few other kitchen staples to bring out the authentic flavour and texture of the kheer. Each bite of this delightful combination of sweet flavour and texture will keep you going in for another spoonful. Here’s how to make makhana kheer at home in a few simple steps using Nestlé MILKMAID.Show more > Show Less >
Yes, you can prepare the kheer with low-fat or toned milk, but the consistency will be less rich and creamy.
If you want the kheer to be thicker, simmer it a little longer. Also, you can add a little more condensed milk to your dessert to make it thicker.
Makhana kheer can last for about two to three days in an airtight container in the fridge. However, make sure to let it cool completely before storing it in an airtight container.
It is typically served chilled, but you can also eat it hot. There is no ideal way to eat this delectable dessert. Simply choose what appeals to you.
If the kheer thickens up too much, add a little more milk to thin it out, then reheat it for a few minutes on a low flame. Start with a small amount and add more if required.