Makhane ki kheer or phool makhane ki kheer recipe

Makhana, phool makhane or lotus seeds are full of  nutrients and are a good source of protein, calcium and iron.  For making this delicius kheer, makhane is lightly roasted in ghee and cooked in milk till the milk is reduced to half and then garnished with cashewnuts and raisnis.  This kheer is further enhanced by adding few saffron strings which gives a heavenly taste.  Makhana also called foxnuts are also very nutritious to eat.  Makhane kheer is a very popular dessert prepared especially during Navratri festival and had as a fasting food during vrat days.

If you are looking for navratri recipes, also try these recipes –  sabudana khichdi, sabudana kheer,aloo tamatar, aloo jeera and cucumber raita.


Prep Time :  10 mins

Cook Time :  20 mins

Servings : 2-3  persons

North Indian cuisine


Makhane/phool makhana – 1 cup

Milk – 500 ml or half a litre

Ghee – 4 tablespoons

Sugar – 4 tablespoons or as required

Green cardamoms – 4 to 5 pods

Saffron strings – 10

Cashewnuts  – 1 tablespoon

Raisins – 10-12


Heat ghee in a pan on a medium flame.  Add cashewnuts  and roast till they become  golden brown.  Add raisins and saute till they puff up.  Remove them in a plate and set aside.


To the same pan, add makhane or lotus seeds and saute on a medium flame for 3-4 minutes.  They should become little crispy and light brown.  Switch off the flame and set aside.  Allow it to cool down.  Grind the cardamom seeds and half of the roasted makhane to a fine powder.  Keep it aside.  This powder helps to thicken the kheer.


Heat milk in a pan or vessel on a medium heat and bring it to a simmer.  Once fully boiled, keep stirring occasionally and reduce it to a low flame.  Add sugar and saffron strings. Mix well.  Cook on a medium flame till the sugar is fully dissolved, while stirring continuously.


Add powdered makhane and the other half of the roasted makhana and mix well.  Simmer on a medium flame for 7-8 minutes till the milk is thickened and makhane softens a bit.


Lastly add the roasted cashewnuts and raisins.  Stir and simmer for a minute.  Switch off the flame.



Serve makhane ki kheer hot, warm or chilled as desired.


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