Ingredients
Base
- 1 tbsp ghee
- 2 cups (60g) makhana (fox nuts / lotus seeds)
- 1 litre full-fat milk
- ½ cup (100g) sugar, adjust to taste
- ½ tsp cardamom powder
Optional aromatics
- Pinch of saffron strands, soaked in 2 tbsp warm milk
Garnish
- 2 tbsp cashews, roughly chopped
- 2 tbsp slivered pistachios
Instructions
Roast the makhana
- Heat ghee in a heavy-bottomed pan over medium heat.
- Add makhana and roast, stirring frequently, for 3–4 minutes until they turn lightly crisp and have a faint nutty smell. They should feel dry and slightly firm when pressed — not soft. Don't over-roast or they'll be hard to chew after simmering.
- Remove from heat. Transfer roughly ¼ of the makhana to a zip-lock bag or mortar and crush coarsely — you want small irregular pieces, not powder. Set all the makhana aside.
Fry the garnish
- In the same pan with any remaining ghee (add a little more if needed), fry cashews over medium heat for 1–2 minutes until golden. Remove and set aside.
Simmer
- Bring milk to a boil in the same pan. Add all the makhana — both whole and crushed.
- Reduce heat to medium-low. Simmer uncovered, stirring every few minutes, for 20–25 minutes. The crushed makhana will dissolve and thicken the milk; the whole pieces will soften gradually.
- The makhana are done when the whole pieces are creamy-soft all the way through with a gentle, yielding bite — not mushy. Taste one to check. If there's still a hard center, give it another 5 minutes.
Sweeten and finish
- Add sugar and cardamom. Stir well and cook 3 more minutes.
- Add saffron milk if using. Stir through and remove from heat.
- The kheer will thicken a little as it cools.
Serve
- Transfer to a serving dish or bowls. Top with fried cashews and pistachios.
- Serve warm, at room temperature, or chilled.
Storage
- Fridge: Up to 3 days. Stir in warm milk to loosen before serving — makhana continue to absorb liquid.
- Reheat: Low heat on the stovetop with a little extra milk.
- Freeze: Not recommended.
Variations
- Condensed milk: Replace 200ml of milk with sweetened condensed milk for a richer result; reduce added sugar accordingly.
- Rose water: Add 1 tsp off the heat for a floral finish that pairs well with the mild, starchy flavor of makhana.
- No-ghee version: Dry-roast the makhana in a non-stick pan for a lighter dish suitable for strict fasting requirements.
Notes
- Makhana have almost no flavor on their own — the roasting in ghee and the slow milk simmer is what gives them personality.
- The crushing step is optional but worth it: it naturally thickens the kheer and means you don't need to simmer as long.
- Makhana size varies; larger ones need a few extra minutes. When in doubt, taste rather than time.
- See also: Sooji Kheer for the quickest kheer in the rotation, done in 25 minutes.
Added Oct 6, 2026 · Updated Oct 6, 2026