Servings:

Makhana Kheer

Makhana kheer is similar to traditional rice kheer, but is made with makhana, or fox nuts, in place of the rice.

Prep: 2 min
Cook: 30 min
Total: 32 min
Servings: 8
Makhana Kheer

Ingredients

  • 2 Tbsp ghee
  • 4 cups whole milk
  • 1 1/2 cups makhana
  • 1/3 cup sugar
  • 1 Tbsp cashews
  • 1 Tbsp golden raisins
  • 1/4 tsp cardamom
  • pinch saffron
  • 1/8 tsp nutmeg
  • 1 Tbsp charoli

Instructions

  1. Toast cashews in 1 teaspoon of ghee. Take the cashews out and toast the raisins in the same ghee, until the raisins bubble and start to turn golden. It happens quickly, be careful not to burn the raisins.
  2. Add the remaining ghee to the pan. Toast the makhana over medium-low heat until lightly golden. They will become brittle and easy to crush.
  3. Grind half of the makhana in a blender or mortar and pestle.
  4. Transfer the makhana back to the pan. Add milk and saffron. Bring to a boil, then reduce heat to low to simmer the milk. Reduce the milk to half, about 10 minutes.
  5. Add sugar, nuts, and raisins. Cook for 5 more minutes.
  6. Add cardamom and nutmeg. Garnish with charoli or nuts of choice.

Nutrition

  • Calories: 171
  • Carbohydrates: 18
  • Protein: 5
  • Fat: 9
  • Saturated Fat: 5
  • Polyunsaturated Fat: 0.4
  • Monounsaturated Fat: 2
  • Cholesterol: 24
  • Sodium: 47
  • Potassium: 213
  • Fiber: 71
  • Sugar: 15
  • Vitamin A: 202
  • Vitamin C: 0.2
  • Calcium: 157
  • Iron: 1