If you’ve ever wanted a dessert that feels festive but is also light and healthy, makhana kheer is your answer. Makhana (also known as fox nuts or lotus seeds) is a powerhouse of nutrition — it’s gluten-free, rich in protein, and easy to digest. When slow-cooked in milk, it turns into a creamy, luscious pudding that’s perfect for any occasion.
And here’s the twist: we’re not stopping at regular kheer. We’re adding a crunchy nut brittle topping that makes every bite a mix of creamy and crispy. Perfect for festivals, dinner parties, or just when you want to treat yourself.
Ingredients You’ll Need
For the Kheer:
- 1 cup makhana (fox nuts): Look for fresh, crisp makhana. Avoid ones that smell stale.
- 1 liter full-cream milk: The creamier the milk, the richer the kheer.
- 2–3 tbsp sugar: Adjust to your taste. You can use jaggery if you want a healthier option.
- 1 tbsp ghee: For roasting the makhana to bring out its nutty flavor.
- 1/2 tsp cardamom powder: Adds that classic kheer aroma.
- A few saffron strands: Soaked in warm milk for color and flavor (optional but recommended).
For the Crunchy Nut Brittle:
- 1/4 cup mixed nuts: Almonds, cashews, and pistachios work best.
- 1 tbsp jaggery or sugar: For caramelizing and creating that crisp texture.
Step-by-Step Recipe
Step 1: Roast the Makhana
Heat ghee in a heavy-bottomed pan on low flame. Add makhana and roast them slowly until they turn light golden and crisp. This takes about 5–6 minutes. Test by crushing one between your fingers — it should break with a crunch. Once roasted, crush half the makhana coarsely (use your hands or a rolling pin) and leave the rest whole.
Step 2: Simmer the Milk
In a separate thick-bottomed pan, bring milk to a boil. Lower the heat and let it simmer for about 10–12 minutes, stirring occasionally so it doesn’t stick to the bottom. This step helps concentrate the milk and makes the kheer creamier.
Step 3: Cook the Kheer
Add the roasted makhana (both crushed and whole) to the milk. Stir and let it cook on low flame for another 8–10 minutes. The makhana will start soaking up the milk and turn soft, almost like tiny sponges.
Step 4: Sweeten and Flavor
Add sugar (or jaggery) and stir well until dissolved. Sprinkle in cardamom powder and add saffron milk if using. At this point, the kheer should be thick, creamy, and fragrant.
Step 5: Make the Crunchy Topping
In a small non-stick pan, melt jaggery or sugar on low heat until it caramelizes. Quickly add the chopped nuts and mix until coated. Transfer onto parchment paper and spread it out. Once cool, break it into shards or small chunks.
Step 6: Serve with Style
Pour warm kheer into small bowls or dessert glasses. Just before serving, top with the nut brittle for a satisfying crunch. You can also chill the kheer in the fridge if you prefer it cold — just add the brittle right before eating to keep it crispy.
Tips & Tricks
- For a creamier texture: Add 2 tbsp of condensed milk instead of sugar.
- For a healthier version: Use low-fat milk and jaggery as the sweetener.
- For more flavor: Add a few drops of rose water or a pinch of nutmeg at the end.
- Serving idea: Garnish with dried rose petals or silver vark for a festive look.
Why You’ll Love This Recipe
This isn’t just dessert — it’s a whole experience. The slow-cooked kheer gives you that warm, cozy feeling, while the nut brittle takes it up a notch with an unexpected crunch. It’s perfect for Diwali, Navratri fasting, or even as a weekend treat with your family.
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