Makhana Kheer Recipe (Makhane ki Kheer)

• Step 1: Fry makhana in ghee and crush coarsely.
• Step 2: In a pan, mix crushed makhana and milk, and simmer on a low flame for 5-10 minutes.
• Step 3: Add grated coconut and continue to cook for a few minutes with frequent stirring, till creamy and slightly thick.
• Step 4: Add Nestlé MILKMAID and cook for another 5 minutes or till you reach the desired consistency.
• Step 5: Remove from the flame and add cardamom powder. Serve hot or cold, garnished with chopped almonds and raisins.

Tips to Make Makhana Kheer Recipe

• Try using a heavy-bottomed pan when cooking the dish. You can even use a deep, non-stick pan. Just rinse it with water and simmer for two to three minutes. The water creates a barrier between the milk and the pan, preventing the milk from burning.
• Use whole or full-fat milk for a rich, creamy consistency in Makhana Kheer.
• Stir the Kheer occasionally to prevent the milk from sticking to the bottom of the pan or browning.
• Adjust the quantity of nuts, dry fruits, and flavourings as you like. You can also flavour your Makhana Kheer with other ingredients like rose or kewra water.
• Do not leave the Makhana Kheer at room temperature for long hours, as it may spoil.

FAQs on Makhana Kheer recipe

1. Can you make Makhana Kheer using low-fat milk?

Yes, you can use low-fat or toned milk in the Makhana Kheer recipe, but the consistency will be less rich and creamy.

2. How do you thicken Makhana Kheer?

If you want thicker Makhana Kheer, simmer it a little longer. You can also add a little more condensed milk (MILKMAID) to thicken it.

3. How long does Makhana Kheer last in the fridge?

Makhana kheer can last for about two to three days in an airtight container in the fridge. However, make sure to cool it completely before storing it in an airtight container.

4. Do you eat Makhana Kheer cold or hot?

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.

5. What to do if the Makhana Kheer is too thick?

If the Makhana 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.