Makhana kheer is a light, creamy pudding made with roasted fox nuts instead of rice – a favourite during fasting days like Ekadasi, but delicious enough to make any time. It’s quick, simple, and a lovely way to introduce kids to a slightly different kind of kheer.
What You’ll Need
- 1 cup makhana (fox nuts)
- 3 cups full-fat milk
- 3 tbsp sugar
- A pinch of cardamom powder
- A few saffron strands (optional)
- Chopped pistachios, to garnish
Steps
Step 1: Roast the makhana
Roast the makhana in a dry pan for 3-4 minutes until slightly crispy. Crush half, and keep the other half whole.
Step 2: Boil the milk
Boil the milk gently, stirring so it doesn’t stick to the pan.
Step 3: Add the makhana
Add all the makhana – crushed and whole – to the milk. Simmer on low heat for 15 minutes, until the milk thickens.
Step 4: Sweeten it
Add the sugar, cardamom, and saffron. Stir for 5 more minutes.
Step 5: Serve
Pour into bowls and top with chopped pistachios. Serve warm or cold – both are wonderful.
💡 Makhana is often eaten during fasting days because it’s light, easy to digest, and still filling – a perfect food for a day of rest, like Ekadasi.
Did You Know?
- Makhana comes from the seeds of a prickly water lily, grown in ponds and wetlands, mostly in Bihar, India.
- Unlike rice-based kheer, makhana kheer is often chosen specifically for fasting days, since fox nuts are considered a “fasting-friendly” food in many traditions.
- The gentle crunch of the whole makhana pieces, against the creamy softness of the crushed ones, is what gives this kheer its unique texture – quite different from a classic rice kheer.