Makhana Kheer
Veg
Fox nuts (lotus seeds) lightly toasted and simmered in full-fat milk with sugar, cardamom, and saffron until thick and creamy — a Bihari and Mithila specialty made from Bihar's GI-tagged Mithila makhana, served at festivals, on fasting days, and offered as prasad.
Cuisines
Bihari
Maithili
Best for
Dinner
Snacks
Recipe
Prep: 10 min
Cook: 30 min
Total: 40 min
2-3 servings
Ingredients
| 1 cup | makhana (fox nuts) |
| 4 cups | full cream milk |
| 1/4 cup | sugar |
| 1 tablespoon | ghee |
| 1/4 teaspoon | cardamom powder |
| 10-12 | cashew nuts |
| 10-12 | almonds |
| 10-12 | raisins |
| 1 tablespoon | chopped pistachios |
| a pinch | saffron strands |
Instructions
- 1 Heat ghee in a pan and roast the makhana on low flame until they turn crisp. This should take about 5-7 minutes.
- 2 Remove the roasted makhana from the pan and let them cool. Once cooled, crush them lightly.
- 3 In the same pan, add the cashew nuts, almonds, and raisins. Roast them until golden brown and set aside.
- 4 In a heavy-bottomed pan, bring the milk to a boil. Reduce the heat and let it simmer until it reduces slightly, stirring occasionally.
- 5 Add the crushed makhana to the simmering milk and cook for about 10 minutes, stirring occasionally.
- 6 Add sugar and cardamom powder to the milk and mix well.
- 7 Add the roasted nuts and raisins to the kheer and mix well.
- 8 Add saffron strands and let the kheer simmer for another 5 minutes.
- 9 Garnish with chopped pistachios before serving.
Tips
For a richer taste, you can add a few drops of rose water or kewra essence before serving.