Makar Sankranti is a festival of harvest, joy and togetherness. It’s a time when families come together to share festive food and desserts take center stage. Among these sweet treats, makhana kheer stands out as a special and healthy treat for the occasion. Made with roasted fox nuts, milk and a pinch of sweetness, this creamy dessert is a texture and flavor fiesta.
What makes makhana kheer so special is its versatility and health benefits. Makhana also known as lotus seeds, is packed with nutrients, so you can indulge guilt free during the festive season. The subtle nutty flavor of makhana blends beautifully with the richness of milk and the aroma of cardamom and saffron.
Whether warm or cold, makhana kheer will win you over with its simplicity and luxury. It’s easy to make and adds a touch of elegance to your festive spread. So, as you get ready to host your Makar Sankranti party, let makhana kheer be the star. It’s not just a dessert, it’s a celebration in every bite, sweetness, health and festivity on your plate.
Makhana Kheer is a lovely and healthy Indian dessert perfect for Makar Sankranti celebrations. Made with roasted fox nuts, milk and a pinch of cardamom, this creamy kheer has a texture and taste sensation. Loved for its lightness and nutrition, makhana kheer is a guilt free indulgence. The crunch of roasted makhana, the richness of milk and dry fruits make it a showstopper dessert for any occasion. Serve it warm or chilled and your guests will ask for more!
Ingredients:
Method:
Roasting makhana’s in ghee is a must to get the flavor and texture right. Heat 1 tablespoon of ghee in a pan and roast the makhana’s on low flame until they turn crispy and golden. Don’t rush the process, roasting them too quickly can leave them unevenly cooked. Well roasted makhana’s will add a nice crunch to your kheer.
Use full cream milk for the best results. The fat content in full cream milk will give you a thick and creamy kheer. Simmer the milk on low flame, stir occasionally so it doesn’t stick to the bottom or form a skin. This slow cooking will enhance the flavor and texture of your kheer.
Once the makhana’s are roasted, crush them lightly with a rolling pin or your hands. Breaking them into small pieces will help them absorb the milk better and give you a smoother and creamier kheer. But do not crush them too fine, you still want some texture in the dessert.
Add a pinch of cardamom powder and a few strands of saffron soaked in warm milk to your kheer. Cardamom will give warmth and aroma and saffron will give the kheer a beautiful golden color and a rich taste. These two will turn your kheer into a showstopper.
Add toasted dry fruits like almonds, cashews and pistachios to your makhana kheer. Fry them in a little ghee to bring out their nutty flavor before adding to the kheer. Raisins should be added last to retain their natural sweetness and plumpness.
Be careful with the sugar quantity. Add sugar gradually and taste as you go, especially if you are adding natural sweet ingredients like raisins. Too much sugar will overpower the delicate flavors of the makhanas and aromatics. Adjust according to your taste for the right level of sweetness.
Let the kheer rest for at least 20-30 minutes after cooking. This resting time will allow the flavors to meld together and the kheer to thicken as it cools. If serving chilled, refrigerate for a few hours for a creamier texture. Garnish with a final sprinkle of dry fruits before serving to make it look pretty and festive.