Makhane Ki Kheer – Second in my list of Vrat Ka Khana is an absolutely delicious, fuss-free dessert. Made with creamy saffron & Cardamom flavoured coconut milk, roasted makhanas ( foxnuts), this kheer takes just minutes to whip up!
As I went about making Makhane Ki Kheer yesterday, I decided to read up about makhana – also called fox nuts or lotus seeds. Its amazing how these fasting foods are such powerhouses of nutrition. Makhanas find an important place in the science of Ayurveda and also have been used in Chinese medicine since 3000 years!!
Navaratri is celebrated twice a year and falls during the change of season. From an Ayurvedic perspective, eating heavier foods like meat, grains, alcohol, onion, garlic, etc. attract and absorb negative energies. These should be avoided during a seasonal change when our bodies tend to have low immunity.
In Sabudana Khichdi, my first recipe of the series Vrat Ka Khana, the primary ingredient was Sabudana, here it is makhana and then if we look at other fasting foods/ingredients i.e kuttu ka atta ( buckwheat flour), singhare ka atta ( water chestnut flour), fresh fruits, sendha namak ( Himalayan rock salt), they all make for a very balanced, nutritional and easy to digest diet. These foods support the choice of natural, unprocessed and help in detoxification. Makhanas are a great source of fibre, are good for kidneys, help to balance sugar levels and are rich in antioxidants!!!
Makhane ki Kheer is a huge family favourite. They love the soft, chewy texture of the makhana pieces in the kheer. Saffron and cardamom make this simple kheer so luxurious. As does the gentle crunch of pistachios on top. This recipe uses coconut milk, though you can use regular cow’s milk too. Raw sugar in this dessert makes it refined sugar-free. You are very welcome to use regular sugar, jaggery or even dates to sweeten it naturally.
Makhane Ki Kheer
- 500 ml Coconut milk, light You can use any milk of your choice
- 1 cup Makhana / Foxnuts
- 1 tsp Ghee you can use coconut oil to make this VEGAN
- 1/2 tsp Green cardamom seeds, crushed
- 8-10 Saffron strands
- 1/4 cup Raw sugar
- Pistachio slivers and Dried rose petals for topping
- Heat the ghee in a pan and roast the makhanas/ foxnuts till crispy. Let cool.
- Process the cooled, roasted makhanas in your food processor till coarsely chopped. You can grind them to a fine powder if you like the consistency of the kheer to be very smooth. I like the texture of small and big pieces.
- Heat milk in a saucepan. Add the saffron and cardamom to the milk. Bring it to a gentle boil.
- Stir in the chopped makhanas and cook till the milk thickens a bit and the makhans are soft and cooked. This should take about 8-10 minutes.
- Stir in the sugar. Taste and adjust for sweetness. This kheer will thicken as it cools. If you like a thinner consistency, add more milk. If you like it thicker, add some more makhanas.
- Serve warm or chilled, topped with pistachis and dried rose petals. Enjoy!