Makhana Kheer Recipe

Made from puffed lotus seeds, this kheer is often made in North India during Navratris. It’s wonderfully light and very easy to prepare. Roast the makhanas in ½ a teaspoon of MILKMAID Pure Ghee before making the kheer for a lovely crunchy texture in eac

  • Servings - 8
  • Preparation - 5 min
  • Cooking - 15 min


  • 1/2 tin (200 gm)
    NESTLÉ MILKMAID Sweetened Condensed Milk
  • 1/2 tsp
    MILKMAID Pure Ghee
  • 3 cups (30 gm)
  • 1/2 cup (30 gm)
    Coconut grated
  • 1/2 tsp
    Elaichi (Cardamom) Powder
  • 5
    Badam (Almonds) chopped
  • 6 cups
  • 8-10
    Kishmish (Raisins)

  • Fry makhana in ½ tsp of ghee and crush coarsely. In a pan mix crushed makhana and milk and simmer on slow fire for 5-10 mins. Add grated coconut and continue to cook for another few minutes with frequent stirring, till creamy and little thick.
  • Add NESTLÉ MILKMAID Sweetened Condensed Milk and cook for another 5 mins , till the desired consistency.
  • Add green cardamom powder, remove from fire. Serve hot or cold garnished with shredded almonds and raisins.

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