The Perfect Makhana Kheer Recipe!

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Phool Makhana Kheer – a creamy heavenly Indian Dessert! Easy-to-make, delicious flavors and satisfying crunch, this recipe is sure to become a family favorite. Try it today!

makhana kheer recipe pin

About Makhana Kheer

Makhana Kheer Recipe is a simple Indian Dessert that you can whip up in no time and with a handful of ingredients.

Made with phool makhana (fox nuts or lotus seeds), milk, sugar, and nuts. It is rich and creamy and a perfect dessert for special or festive occasions.

And the best part? It can be made within 30 minutes!

Makhana not only makes it a delicious dessert but it is also packed with nutrients. This Makhane ki Kheer Recipe is a great way to consume this superfood.

Treat yourself to a warm bowl of phool makhana kheer with this simple recipe!

Why You Will Love This

  • Unique twist on traditional rice pudding
  • Quick and easy to make
  • Simple ingredients and minimal cooking time
  • Packed with nutrients
  • Perfect for special occasions

Makhana Kheer Ingredients

Makhana – also known as fox nuts or lotus seeds, is the star ingredient of this recipe. Makhanas are highly nutritious and rich in protein and fiber.

Milk – makes up the base of the kheer. Whole milk is commonly used for creaminess, you can substitute it with plant-based milk for a vegan version.

phool makhana kheer image

Sugar – is used to sweeten the kheer. You can adjust the quantity of sugar according to your preference. In this recipe, regular white sugar is used you can substitute it with brown sugar.

Nuts – such as almond and cashew nuts are used to garnish the kheer and as a fine powder to thicken the kheer.

Cardamom powder & Saffron – is used to flavor the dessert. It also adds an aromatic and fragrant flavor to the kheer.

Ghee – is used for roasting the makhana and nuts. Substitute it with vegan butter or coconut oil for a vegan-friendly recipe.

Watch Makhana Kheer Recipe Video

How to Make Makhana Kheer

Step 1 – Roast the Ingredients

In a pan, heat ghee, and add makhana (foxnuts), almonds, and cashews. Roast for a few minutes.

Step 2 – Grind the Ingredients

Keep some roasted makhanas aside and transfer the remaining into a grinding jar. Grind it into a fine powder.

makhana kheer step 1

Step 3 – Boil the Milk

In a separate pan, bring full-fat milk to a boil. Reduce the heat to low and let it simmer.

Add the prepared makhana powder to the simmering milk. Stir well and let the makhana kheer thicken.

makhana kheer recipe step 2

Step 4 – Flavor and Sweeten the Kheer

Add sugar, cardamom powder, and saffron to the kheer. Stir until the sugar dissolves. Cook for another five minutes.

makhana kheer recipe step 3

Step 5 – Add Some Crunch

Heat ghee in a separate pan and add chopped nuts. Roast for a few seconds and then add it to the kheer. Keep a few chopped nuts for garnishing later. Stir it and switch off the flame.

The consistency of the kheer should not be too thick or thin. It should be creamy and smooth.

makhana kheer image

Serving Suggestions

  1. Chopped Nuts – Sprinkle a handful of finely chopped nuts such as almonds, cashews, or pistachios on top of the Kheer while serving for extra crunch.
  2. Serve Warm or Chilled – It can be served chilled or warm according to your preference.
  3. Serve in Earthenware – Serve the Makhana Kheer in clay pots or traditional earthenware. First, pour the warm kheer in earthenware and then chill them in the refrigerator. It adds an earthy aroma to the dish and improves the overall taste.
  4. Decorative Bowls – Serve the kheer in decorative bowls or cups for special occasions, celebrations, or festive occasions.
makhana kheer featured image

Recipe Tips

  • Roast the makhana until they become crunchy and golden brown. Do not overroast, it can give a bitter taste.
  • You can also substitute sugar with jaggery. Make the kheer as mentioned and skip sugar. Once the kheer is ready, remove it from the heat and add crushed or powdered jaggery. Never add jaggery to milk while it is cooking, as it will curdle.
  • Adjust the sweetness according to your preference. Remember that the sweetness may intensify slightly as the kheer cools down and thickens.
  • You can experiment with the nuts. Use the dry nuts of your choice.
  • To make it vegan, substitute dairy milk with plant-based milk and ghee with vegan butter or coconut oil.

More Dessert Recipes!

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makhana kheer recipe pin

Phool Makhana Kheer Recipe

Makhana Kheer is a delightful and easy-to-make Indian dessert recipe that will satisfy your sweet cravings. Treat yourself to the comforting delight of homemade Makhana Kheer with every spoonful!
Cook Time 30 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian


  • 1 cup makhana (fox nuts/lotus seeds)
  • 5-6 nos almonds
  • 5-6 nos cashew nuts
  • 1 litre full-fat milk
  • 1/2 cup sugar (adjust according to taste)
  • 1/4 teaspoon cardamom powder
  • A pinch of saffron strands (optional)
  • 2 tablespoons chopped nuts (such as almonds, pistachios, cashews) for garnish
  • 1 tablespoon ghee (clarified butter)


  • Heat ghee in a pan or skillet over medium heat. Add the makhana, almonds, and cashew nuts, Roast them for about 5 minutes until they turn crispy and golden brown.
    1 cup makhana, 5-6 nos cashew nuts, 1 tablespoon ghee, 5-6 nos almonds
  • Keep stirring continuously to prevent burning. Remove from heat and grind it into a fine powder.
  • In a separate saucepan, heat the milk over medium heat until it comes to a boil. Reduce the heat to low and let it simmer for about 10 minutes, stirring occasionally.
    1 litre full-fat milk
  • Add the roasted makhana powder to the simmering milk and continue to cook for another 15-20 minutes, or until the makhana becomes soft and the kheer thickens. Stir occasionally to avoid sticking to the bottom of the pan.
    1 cup makhana, 5-6 nos almonds, 5-6 nos cashew nuts
  • Add sugar, cardamom powder, and saffron strands (if using) to the kheer. Mix well and cook for an additional 5 minutes, allowing the flavors to blend together. Taste and adjust the sweetness according to your preference.
    1/2 cup sugar, 1/4 teaspoon cardamom powder, A pinch of saffron strands
  • Remove the pan from heat and let the kheer cool to room temperature. It will thicken further as it cools. You can refrigerate it for a few hours if you prefer to serve it chilled.
  • Garnish the makhana kheer with the chopped nuts of your choice. (Or fry the chopped nuts in ghee and then add it to the kheer). You can either serve it warm or chilled, based on your preference.
    2 tablespoons chopped nuts


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