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Makhana Kheer Recipe


  • 1 cup Makhana (Foxnuts)
  • 2½ cups full-fat milk (or 3 cups toned milk)
  • 4 tbsp Sugar
  • ½ tsp Cardamom powder
  • 1tbsp roasted and chopped Cashews
  • 1tbsp roasted and chopped Almonds
  • 1tbsp chopped Pistachios
  • 10 streaks of Saffron
  • 1 tbsp Ghee (Clarified Butter)


  • In a Pan, heat 1 tbsp Ghee. Add Makhana to it & roast it on medium heat until crispy
  • Once the Makhana is roasted, turn off the heat and let it cool
  • Take the milk in a Sauce Pan. Bring it to a boil, stirring occasionally
  • Meanwhile, grind half of the roasted Makhana to a coarse powder in a Mixer Grinder 
  • Once the milk is boiled, add Sugar and Cardamom to the milk
  • Then add the ground Makhana to the boiling milk and mix well. Simmer the flame and cook for 2 minutes
  • Add the remaining Makhana to the milk and cook on low flame for 10 minutes
  • Keep stirring occasionally to prevent the milk from sticking to the bottom
  • Now add the chopped dry fruits to the Kheer, stir and let it cook for 1 minute
  • Once done, switch off the flame, add the Saffron streaks and serve the Makhana Kheer hot.


Few more Recipes To Try!

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