5 Delicious Makhana Dessert Recipes You Must Try

Makhana, also known as fox nuts or lotus seeds, is a popular superfood in India, celebrated for its nutritional benefits and versatility in cooking. While often enjoyed as a savory snack, makhana also makes for a delightful ingredient in desserts. Whether you're looking for a healthy treat or something sweet to indulge in, these five makhana dessert recipes are sure to impress.

# Makhana Kheer

Ingredients of Makhana Kheer

1 cup makhana
1 liter milk
2-3 tablespoons sugar (adjust to taste)
1 tablespoon ghee
1/4 teaspoon cardamom powder
A handful of chopped nuts (almonds, cashews, pistachios)
A few saffron strands (optional)

How to Make Makhana Kheer

Start by roasting a cup of makhana in a tablespoon of ghee until they turn golden and crisp. In a separate pot, bring a liter of milk to a boil and let it simmer until it reduces slightly. Add the roasted makhana to the milk and cook on low heat for 10-15 minutes until the makhana softens. Stir in 2-3 tablespoons of sugar, a quarter teaspoon of cardamom powder, and a few saffron strands if you like. Let it cook for another 5 minutes before garnishing with chopped nuts like almonds, cashews, and pistachios. Serve the kheer warm or chilled, depending on your preference.

Tip: Makhana kheer can be enjoyed both warm and chilled, making it a versatile dessert for any occasion.

# Makhana Ladoo

Ingredients of Makhana Ladoo

2 cups makhana
1 cup jaggery
1/2 cup grated coconut
1/4 cup ghee
1/4 teaspoon cardamom powder
A handful of chopped nuts (optional)

How to Make Makhana Ladoo

Begin by dry roasting 2 cups of makhana until they become crunchy, then let them cool before grinding them into a coarse powder. In a pan, heat a quarter cup of ghee and add half a cup of grated coconut. Roast the coconut until it turns golden, then add a cup of jaggery and cook until it melts and mixes well with the coconut. Stir in the powdered makhana, a quarter teaspoon of cardamom powder, and a handful of chopped nuts if desired. Mix thoroughly, allow the mixture to cool slightly, and then shape it into small ladoos. Once set, store them in an airtight container.

Tip: These ladoos make for a healthy and energy-boosting snack, perfect for festive occasions.

# Makhana Halwa

Ingredients of Makhana Halwa

1 cup makhana
1/2 cup sugar
1/4 cup ghee
1/2 cup milk
1/4 teaspoon cardamom powder
Chopped nuts for garnish

How to Make Makhana Halwa

To make this halwa, roast a cup of makhana in ghee until they turn golden and crisp. Lightly crush the roasted makhana or grind them into a coarse powder, depending on your preference. Heat the remaining ghee in a pan, add the crushed makhana, and sauté for a few minutes. Pour in half a cup of milk and stir continuously until the mixture thickens. Add half a cup of sugar and a quarter teaspoon of cardamom powder, cooking until the halwa reaches a smooth, thick consistency. Garnish with chopped nuts and serve warm.

Tip: Makhana halwa is a perfect dessert for special occasions and can be prepared in under 30 minutes.

# Makhana Chocolate Bark

Ingredients of Makhana Chocolate Bark

2 cups roasted makhana
200g dark or milk chocolate
1 tablespoon butter
1/4 cup chopped nuts (optional)
A pinch of sea salt (optional)

How to Make Makhana Chocolate Bark

Begin by melting 200 grams of dark or milk chocolate with a tablespoon of butter using a double boiler or microwave. Once melted, stir in 2 cups of roasted makhana, ensuring they are well coated with the chocolate. Spread the chocolate-coated makhana on a baking sheet lined with parchment paper, and sprinkle with chopped nuts and a pinch of sea salt if desired. Allow the chocolate to set at room temperature or refrigerate until firm. Once set, break the chocolate bark into pieces and store it in an airtight container.

Tip: This makhana chocolate bark is a crowd-pleaser and makes for a great homemade gift.

Makhana Phirni

Ingredients of Makhana Phirni

1 cup makhana
1 liter milk
1/2 cup sugar
1 tablespoon rice flour
1/4 teaspoon cardamom powder
Saffron strands (optional)
Chopped nuts for garnish

How to Make Makhana Phirni

Roast a cup of makhana until they are crisp, then grind them into a fine powder. In a separate bowl, mix a tablespoon of rice flour with a little cold milk to form a smooth paste. Bring a liter of milk to a boil, then reduce the heat and stir in the rice flour paste. Cook until the milk thickens. Add the makhana powder, half a cup of sugar, and a quarter teaspoon of cardamom powder, stirring continuously to avoid lumps. Cook on low heat until the phirni reaches the desired consistency. Garnish with saffron strands and chopped nuts, and chill before serving.

Tip: Makhana phirni is a delightful twist on the traditional phirni and is best enjoyed chilled.