Makhana Kheer Recipe: A Creamy, Nutty Dessert Perfect for Navratri Fasting

Navratri, one of the popular festivals in India is a time of devotion, fasting and grand celebrations. This 9-day long festival is in honor of Goddess Durga in her 9 divine forms. Each day has spiritual significance and devotees fast to purify the body and mind.

Fasting during Navratri is not just about avoiding regular grains but also about eating sattvik food which is light yet nourishing. Among the many vrat friendly sweets Makhana Kheer holds a special place. Made with fox nuts (makhana), milk and a pinch of cardamom this kheer is a delicious prasad and a comforting treat during fasting days. Makhana is rich in nutrition and keeps you energized while following fasting rules.

You don’t need fancy ingredients to make this dessert—just slow cooked makhans simmered in milk, sweetened with jaggery or sugar and flavored with saffron and nuts. Whether served hot or cold this kheer adds a sweetness to your fasting meals and is a must have during Navratri.

How To Make a Delightful Makhana Kheer Recipe for Navratri Fasting

Ingredients

• 1 liter full fat milk
• 1 cup makhana (fox nuts)
• ¼ cup sugar or jaggery (as needed)
• 2 tablespoons chopped almonds
• 2 tablespoons chopped cashews
• 2 tablespoons raisins
• ½ teaspoon cardamom powder
• 6-8 strands of saffron (soaked in 1 tablespoon warm milk)
• 1 tablespoon ghee

Method

1. Heat ghee in a pan and roast the makhana on low flame for 4-5 minutes till it becomes crispy. Let it cool slightly and then crush it lightly with your hands or blend coarsely.
2. In a heavy bottom pan, boil the milk. Keep stirring so it doesn’t stick to the bottom.
3. Once the milk boils, add the crushed makhana and let it simmer for 10-12 minutes. Stir occasionally so it doesn’t burn.
4. Add sugar or jaggery and mix well. If using jaggery, turn off the flame before adding it so it doesn’t curdle.
5. Add cardamom powder, saffron milk and chopped nuts. Cook for another 5 minutes so the flavors blend well.
6. Garnish with more nuts and saffron strands. Enjoy as prasad or Navratri fasting dessert!

8 Tips and Tricks to Perfect Makhana Kheer Recipe

Slow-Roast the Makhanas for Crunch

If your makhanas are not roasted well, they will turn soggy in the kheer instead of soft and fluffy. Roast them in ghee on low flame for at least 4-5 minutes till they are crispy. You should be able to break them between your fingers. Properly roasted makhanas not only add to the taste but also give a light nutty flavor to the kheer.

Crush Some Makhanas for a Thick Kheer

While whole makhanas look good in the kheer, crushing a part of them before adding to the milk will naturally thicken the dessert. As they absorb the milk, they will give a smooth and rich consistency without needing any thickening agents.

Use Full Fat Milk for the Real Deal

If you want the kind of kheer that reminds you of Diwali at home, use full fat milk. Low fat milk won’t give you the same richness. Let the milk simmer on low flame so it reduces slightly, making the kheer creamier and more indulgent.

Add Jaggery for the Earthy flavor

Traditionally sugar is used in Makhana Kheer, but using jaggery gives it a lovely earthy taste. If using jaggery, add it after switching off the flame so it doesn’t curdle. The mild caramel flavor of jaggery complements the nutty flavor of fox nuts beautifully.

Add Saffron and Cardamom for Festive Flair

Saffron and cardamom make Makhana Kheer a special dessert. Soak a few saffron strands in warm milk and add towards the end. Add freshly ground cardamom powder for a warm, comforting fragrance like temple prasad.

Add Dry Fruits for Crunch

Almonds, cashews and raisins add a nice texture to the soft makhanas. Roast the nuts lightly before adding them to bring out their flavor. You can also garnish with chopped pistachios for a festive look.

Stir Frequently to Prevent Milk from Sticking

A good kheer is slow cooked but that also means it can stick to the bottom of the pan. Stir it frequently with a flat spoon to ensure even cooking. This step prevents burnt bits from spoiling the taste.

Let it Rest for Deeper Flavors

Makhana Kheer tastes better when left to sit for some time after cooking. The makhanas absorb all the flavors of the milk, cardamom and saffron making every bite rich and balanced. Serve it warm or chilled as per your preference and enjoy the sweetness!