Makhana kheer recipe — creamy fox nut pudding in clay bowls

Desserts

Makhana Kheer (Fox Nut Pudding)

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Prep Time

10 min

Cook Time

25 min

Serves

4 servings

Difficulty

Easy

A traditional Indian dessert reimagined with protein-rich makhana. Lighter than rice kheer, naturally sweet from dates, and absolutely heavenly when chilled overnight.

✦ Nutrition Highlights

High in calcium from milkLow glycaemic with makhanaRich in healthy fats from nutsNaturally flavoured with saffron & cardamomNo artificial flavours

Ingredients

12 cups (50g) TheNetBasket roasted makhana (fox nuts)
21 litre full-fat milk
33–4 tbsp sugar or jaggery (adjust to taste)
45–6 saffron strands soaked in 2 tbsp warm milk
51/2 tsp cardamom powder
62 tbsp slivered almonds
72 tbsp pistachios (sliced)
81 tbsp raisins
91 tsp rose water
101 tsp ghee for roasting

Approx. Calories

~180 kcal per serving

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Step-by-Step Instructions

1
In a heavy-bottomed pan, add 1 tsp ghee and roast makhana on medium-low heat for 3–4 minutes until crispy and golden. Let cool.
2
Roughly crush 3/4 of the roasted makhana (leave some whole for texture). You can do this in a zip-lock bag with a rolling pin.
3
In the same pan, bring milk to a boil. Reduce to medium heat and simmer for 10–12 minutes, stirring frequently, until it thickens slightly.
4
Add the crushed makhana to the milk. Cook on low heat for 8–10 minutes, stirring, until the makhana absorbs the milk and the kheer thickens.
5
Add sugar/jaggery, saffron milk, cardamom powder and rose water. Stir well and cook for 2 more minutes.
6
Add raisins, sliced almonds and most of the pistachios. Mix gently.
7
Remove from heat. The kheer will thicken further as it cools.
8
Serve warm or chilled. Garnish with remaining pistachios and a few saffron strands before serving.

💡 Chef's Tips

•For the creamiest texture, cook on low-medium heat and keep stirring — never leave it unattended.
•Chilled overnight makhana kheer has the best flavour as the spices have time to develop.
•For a richer version, substitute 200ml of the milk with condensed milk and reduce sugar.
•Make it vegan with oat milk or full-fat coconut milk — the coconut version is particularly delicious.
•Store in the refrigerator for up to 3 days. Add a splash of milk and reheat gently if it becomes too thick.

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All ingredients used in this recipe are available at TheNetBasket — premium quality, FSSAI certified, delivered fresh.

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