Makhana Kheer
25 minutes
7 reads
About Makhana Kheer
A creamy Navratri vrat dessert made with roasted makhana, milk, dates and cardamom.Some of the makhana is lightly crushed to naturally thicken the kheer while a few pieces are left whole for texture.
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Recipe Time & More
Prep5 minutes
Cook20 minutes
Total25 minutes
Ingredients
Instructions
Roast and Prepare the Makhana
- Heat the ghee in a pan over low to medium heat. Add the makhana and roast for 4–5 minutes, stirring frequently, until crisp and lightly toasted.
- Remove the roasted makhana from the pan. Crush about half of it coarsely using your hands or the bottom of a bowl, leaving the remaining makhana whole.
Cook the Kheer
- Pour the milk into a heavy-bottomed saucepan and bring it to a gentle simmer over medium heat. Stir occasionally so the milk does not catch on the bottom.
- Add the crushed and whole makhana. Reduce the heat to low and simmer for 12–15 minutes, stirring occasionally, until the crushed makhana softens and the milk becomes slightly thicker.
- Add the chopped dates and ground cardamom. Cook for another 2–3 minutes, stirring gently, until the dates soften and release some sweetness into the milk.
- Turn off the heat and let the kheer rest for 5 minutes. It will thicken further as it cools. Serve warm or chilled.
Recipe Notes
Make-Ahead Tip
Makhana kheer can be prepared a day ahead and refrigerated. It thickens considerably as it chills, so loosen it with a small splash of milk when reheating or serving chilled.Office Tiffin Tip
For an office-friendly dessert, chill the kheer overnight and pack it in a leak-proof container with an ice pack if it will be out of refrigeration for an extended period.Quick Swap
If you prefer a less sweet kheer, start with 2 dates and add another only if needed. The natural sweetness of dates varies, so taste before adding more.Vrat Note
This recipe uses ingredients commonly used during Navratri fasting. Vrat rules vary by family and region, so follow the fasting practices you personally observe.Recipe Tip
Do not boil the milk aggressively after adding the makhana. A gentle simmer gives the crushed makhana time to soften and thicken the kheer without scorching the milk. The kheer will look slightly thinner while hot and become noticeably thicker as it rests and cools.Related Posts You May Like
Recipe Nutrition
Calories: 378kcalCarbohydrates: 46gProtein: 17gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 50mgSodium: 141mgPotassium: 1058mgFiber: 1gSugar: 24gVitamin A: 610IUVitamin C: 0.1mgCalcium: 507mgIron: 1mg
