Makhana Kheer Recipe
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.
- Servings - 8
- Preparation - 5 Min
- Cooking - 15 Min
Ingredients for Makhana Kheer
- 1/2 tin Nestlé MILKMAID
- 6 cups Nestlé a+ Toned Milk
- 1 tbsp Nestlé Everyday Ghee
- 3 cups (30 gms) Makhana
- 1/2 cup (30 gms) Grated Coconut
- 1/2 tsp Elaichi (Cardamom) Powder
- 5 Chopped Badam (Almonds)
- 8-10 Kishmish (Raisins)
How to make Makhana Kheer
- Step 1: Fry makhana in ghee and crush coarsely. In a pan mix crushed makhana and milk, and simmer on low frame for 5-10 minutes. Add grated coconut and continue to cook for another few minutes with frequent stirring, till creamy and little thick.
- Step 2: Add Nestlé MILKMAID and cook for another 5 minutes or till you reach the desired consistency.
- Step 3: Remove from flame and add cardamom powder. Serve hot or cold garnished with chopped almonds and raisins.
Tips to Make Makhana Kheer
- Try using a heavy bottom pan when cooking the dish. You can even use a deep, non-stick pan. Just rinse it with water and simmer it 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.
- Stir the dish occasionally to prevent the milk from sticking to the bottom of the pan or browning.
- You can adjust the quantity of nuts, dry fruits, and flavourings as you like. You can also flavour your kheer with other ingredients like rose or kewra water.
- Do not leave the kheer at room temperature for longer hours to avoid spoiling.
FAQs on Makhana Kheer
1. Can you make the kheer using low-fat milk?
Yes, you can prepare the kheer with low-fat or toned milk, but the consistency will be less rich and creamy.
2. How do you thicken makhana kheer?
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.
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 let it cool 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 kheer is too thick?
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.