Home
Recipes
makhana kheer

makhana kheer

IndianIndianIntermediateIntermediateDessertDessert
Makhana kheer in a mini cup.
recipe-like
0 Like
recipe-save
Save
Share
recipe-like
0 Like
recipe-save
Save
Share

Makhana Kheer
With Jaggery In Mini Cups: A Bite-Sized Dessert

35 mins
Cooking Time
Intermediate
Difficulty
8
Ingredients
Veg
Diet
Makhana kheer is made with fox nuts (makhana) simmered in milk to which sugar, ghee and dry fruits are added. But for this recipe, the refined sugar is swapped with the earthy jaggery, and the cardamom boosts the entire flavour of the kheer. The makhana are roasted in ghee, pounded, and simmered in the thickened milk. Serving the kheer in mini cups makes it a portioned delight, perfect for festive occasions.

Ingredients

UNITSIngredients
1 litreFull-fat milk
1¼ cupsPhool makhana (lotus seeds)
½ cupJaggery (powdered)
3 tbspSlivered almonds
2 tbspSlivered pistachios
1 tspCardamom powder (elaichi)
1 tbspGhee
2 tspDried rose petals (for garnish)

Related Recipes:

View all
  • Almond Flour Gulab Jamun

    Soft And Juicy Almond Flour Gulab Jamun Anyone Can Try

    Almond flour gulab jamun is a lighter version of the beloved Indian dessert. The almond flour adds a nutty depth while maintaining a soft and juicy texture. The dough balls can be cooked in an appe pan or deep-fried until golden brown, then soaked in fragrant cardamom-saffron syrup for a melt-in-the-mouth experience that balances tradition with a modern twist.
    82 mins
    intermediate
  • Fluffy Siddu Recipe

    Fluffy Siddu Recipe: Authentic Himachali Delicacy To Try At Home

    Soft, fluffy, and subtly spiced, Himachali siddu is a steamed bread filled with flavourful urad dal stuffing. Traditionally served with ghee and tomato chutney, it’s a comforting snack or breakfast. The combination of spices, fresh coriander, and gentle steaming gives it a unique aroma and melt-in-the-mouth texture.
    67 mins
    intermediate
  • creamy-navratan-korma-for-a-cosy-dinner-thumbnail

    Creamy Navratan Korma For A Cosy Dinner

    Navratan korma, a spiced paneer and vegetable curry, relies heavily on the spices, especially mace and cardamom, to draw out the best of the ingredients used in it. The gravy, like many North Indian style cooking, features cashews and cream, making it rich without being spicy. It’s a festive day treat and great with flatbreads.
    70 mins
    intermediate

Follow
Directions

Description - Step 1

Step 1: Roasting the makhana

Heat 1 tbsp ghee in a heavy-bottomed pan. Add the lotus seeds and roast on a low flame, stirring continuously, until they turn golden and crisp. Remove from heat.

 

Description - Step 2

Step 2: Pounding the makhana

Set aside a handful of whole roasted makhanas for later. Coarsely crush the rest using a mortar and pestle. This helps the kheer thicken as it simmers.

 

Description - Step 3

Step 3: Reducing the milk

Pour the milk into a large, thick-bottomed saucepan. Bring it to a boil on medium flame, stirring occasionally. Reduce the heat and simmer for 10 minutes until slightly reduced and thickened.

 

Description - Step 4

Step 4: Adding the makhana

Add both the crushed and whole roasted makhanas to the simmering milk. Stir and cook for another 5-7 minutes until the makhanas soften and the mixture thickens.

 

Description - Step 5

Step 5: Sweetening and adding flavour

Reduce the heat to low and add powdered jaggery and cardamom powder. Stir well until the jaggery dissolves into the milk. Do not boil after adding jaggery; otherwise, the milk might curdle.

 

Description - Step 6

Step 6: Serving the kheer

Switch off the flame. Spoon the kheer into mini dessert cups or kullhads.

 

Step 1
Step 1: Roasting the makhana
7 Minutes
Step 2
Step 2: Pounding the makhana
3 Minutes
Step 3
Step 3: Reducing the milk
10 Minutes
Step 4
Step 4: Adding the makhana
7 Minutes
Step 5
Step 5: Sweetening and adding flavour
3 Minutes
Step 6
Step 6: Serving the kheer
5 Minutes

Plate it up!

Plating Instructions

plating-instructions-image

Use glass or ceramic mini dessert cups for an elegant presentation. For festive occasions, use gold-rimmed cups or tiny terracotta kulhads.

 

... Read More

Pairing Instructions

pairing-instructions-image

Serve with other bite-sized sweets during Diwali or Holi gatherings, like dry fruit barfi and coconut laddoos.

 

... Read More

Garnishing Instructions

garnishing-instructions-image

Top each cup with a mix of slivered almonds, pistachios, and a sprinkle of dried rose petals.

 

... Read More

You may also
like

share-image
Share
save-later-image
Save for later
How To Make Mysore Pak At Home: A Complete Recipe Guide
Veg + Dairy
heart image
How To Make Mysore Pak At Home: A Complete Recipe Guide
45mins
|
Intermediate
share-image
Share
save-later-image
Save for later
golden-besan-ladoo-recipe-sweet-tradition-for-every-festival-thumbnail
Veg + Dairy
heart image
Golden Besan Ladoo Recipe: Sweet Tradition For Every Festival
35mins
|
Easy
share-image
Share
save-later-image
Save for later
south-indian-coconut-rice-recipe-light-creamy-and-comforting-thumbnail
Veg + Dairy
heart image
South Indian Coconut Rice Recipe: Light, Creamy And Comforting
30mins
|
Easy
foodies-logo
Foodies Only in your inbox
By clicking "Subscribe", you agree to ourPrivacy Policy and to receive marketing emails from Foodies Only
About UsContact UsSite Map
FAQsPrivacy PolicyTerms of Use
ITC Portal

Copyright © 2025 Foodies Only

instagram-logofacebook-logoyoutube-logo