Makhana, or lotus seeds, is a highly nutritious food that’s commonly consumed during Navratri fasts. It is rich in calcium, antioxidants, and protein, making it ideal for keeping energy levels up during fasting periods. When made into kheer, it becomes a delicious and healthy offering to Mata Rani and can be enjoyed by the whole family.
Ingredients for Makhane Ki Kheer 1 cup of Makhana (fox nuts/lotus seeds)
1 liter of full cream milk
2-3 tablespoons of sugar (adjust to taste)
1 tablespoon of ghee (clarified butter)
8-10 cashews (optional)
8-10 almonds (optional)
4-5 green cardamom pods (crushed)
1 tablespoon of chironji (optional)
A few saffron strands (soaked in a tablespoon of warm milk)
1 teaspoon of rose water (optional, for added fragrance)
How to Make Makhane Ki KheerHeat 1 tablespoon of ghee in a heavy-bottomed pan. Add the makhanas and roast them on medium heat for 5-7 minutes until they turn crisp. You can test their crispiness by crushing one between your fingers—it should break easily. Remove from heat and allow them to cool. Once the makhanas have cooled, crush them lightly using your hands or a rolling pin. You don’t want them to be completely powdered—just break them into small pieces to add texture to the kheer.
In the same pan, bring the milk to a boil. Reduce the heat and let the milk simmer on low to medium heat for about 10 minutes, stirring occasionally to prevent it from sticking to the bottom. Add the crushed makhanas to the simmering milk. Let them cook in the milk for about 10-12 minutes. As the makhanas cook, they will absorb the milk and become soft and spongy.
Add sugar to the kheer and stir well. Let it dissolve completely. Now, add the cardamom powder and the saffron-infused milk to give the kheer a delightful fragrance and a subtle yellow tint. In another small pan, lightly roast the almonds, cashews, and chironji (if using) in a bit of ghee until they turn golden. Add the roasted dry fruits to the kheer and mix well. This will add crunch and a rich flavor to the dish.
Let the kheer simmer for another 5 minutes. Once done, turn off the heat and stir in the rose water (if using). Allow the kheer to cool slightly, as its flavors will become more pronounced when it’s a little warm or at room temperature.