Healthy Makhana Kheer Recipe | Phool Makhana Kheer is a milk-based pudding made with Makhana (Fox nuts and milk). And, I am calling it healthy, as it is made without refined sugar. Instead, a healthy alternative has been used to sweeten it up.
Along with step-by-step photos, a perfect ratio of ingredients will help you in making this creamy delight delightfully.
Kheer, which means a milk pudding to which some grain or fruit is added is, in fact, one of the oldest delicacies in India. North Indians call it Kheer whereas, in South India, it is called Payasam. Do you know, it is popularly known as Lord's Food meaning it is the favorite of Gods and Goddesses. It is often offered as Prasad in religious ceremonies. Rice kheer is a special favorite of Lord Shiva.
I think, there is hardly any Indian house where Kheer is not prepared, either on festivals or just like that. And our house is no exception. However, the texture of Kheer varies from house to house. No fixed way of making it. Some like it runny whereas others prefer kheer of creamy texture. We too, like a thick and creamy Kheer which takes as good as 2 hours in getting ready.
Apart from Makhana and Rice, our next favorite is Gajar Ki Kheer (Carrot Kheer). This Kheer is a winter delicacy and tastes good only when piping hot. So, if all other types of Kheer are for summers then this Gajar ki kheer is reserved for winters. Do give it a try when the season comes.
However, during fasts, the most popular kheer is of Makhana (Foxnuts).
Rice or Vermicelli kheer is not allowed in fasts as these are grains. During fasts, you can make one more Kheer, that is APPLE KHEER as it gets ready very quickly and tastes good too.
Apart from the fact that Makhana kheer is the most popular kheer during fasts, there are innumerable benefits of his kheer:
- Makhana or Fox nuts are low in cholesterol, sodium and saturated fat.
- It has a low glycemic index and thus is good for sugar patients also. Read about the benefits of Fox nuts in detail here.
- Especially good for babies. It strengthens the bones and teeth of growing babies.
- As it is rich in fibre, therefore, it keeps the babies away from constipation. You may read more about it here.
Coming back to our recipe, Makhana kheer is, of course, a simple one where milk is reduced to which makhana has been added. Nowadays people have started adding condensed milk to the kheer to speed up the process but I still cook it the traditional way and therefore preparing Kheer from 2-liter milk takes exactly 2 hours.
Without Refined Sugar
The only change I have done is of sugar. Makhana Kheer is a very healthy dessert but sugar is the culprit and makes it unhealthy. So, why not avoid it?
Therefore, this time instead of refined sugar, I added Rock sugar which we call ' Kunja Misri' or 'Dhaga Mishri' in our native language. This rock sugar is unrefined and has many medicinal benefits too. I will discuss the details of this some other time else the post of kheer will get diverted. However, if you do not get rock sugar then you can use brown sugar or Boora sugar.
Boora sugar is powdered cane sugar and is therefore good to use.
The proportion of Ingredients
For every 1-litre milk, use 50 g Makhana and 100 g Rock Sugar
My Tips For Making Makhane Ki Kheer
Along with the recipe, I have also come up with the ratio of milk, makhana and sugar and certain tips for making this divine sweet. These ratios work perfectly every time.
- Always make kheer in a heavy-bottomed pan otherwise it may scorch from the bottom which doesn't taste good later. If you do not have a heavy bottom vessel then first put a skillet on the flame and then keep your pan on that skillet.
- Put 1/4 cup water in the pan before putting the milk. This reduces the chances of scorching.
- Keep stirring the milk off and on.
- As it takes longer to cook, layers of evaporated milk get collected on the sides of the vessel. Keep removing it through your ladle and put it back to the milk.
- Add both broken as well as grounded Makhana. Broken pieces do not dissolve fully and give a very nice taste when comes under the palette while eating.
- Add sugar in the last stages only. When milk has thickened and is remained almost half of the original quantity then add sugar. Thereafter, cook for 5 to 10 minutes only and switch off the flame.
Step By Step Recipe
- Roast Makhanas in a pan or Otg or air fryer. You may saute these in a pan with little ghee also.
- Take 3/4 of roasted Makhanas and grind them coarsely in the mixer.
- For the rest 1/4, cut each into 2 pieces or if small then let it be like this only.
- Take a heavy-bottomed pan. It's better to take a wide pan (kadhai) if possible as evaporation is faster due to the wide circumference.
- Put little water in it and then add milk. This avoids the scalding of the pan.
- Let the milk boil. Keep stirring every two minutes till the milk boils.
- After the boil, simmer the flame and let milk reduce.
- After about half an hour, add the coarsely grounded as well the chopped foxnuts.
- Now, let it simmer for at least an hour or so on the lowest possible flame. Do not forget to stir in between.
- Also, keep scraping the milk solids which get collected on the sides, and add these back to the milk.
- When milk has sufficiently thickened, add powdered rock sugar and continue cooking for 8 to 10 minutes more.
- Add 1 tablespoon of milk to the saffron and muddle it. This helps in extracting the golden yellow color of saffron.
- Switch off the flame. Add cardamom powder, saffron milk, and raisins.
- Once at room temperature, keep it in the refrigerator.
- While serving add slivered almonds and few drops of Kewra water. Trust me, this secret ingredient works superbly.
Special Tip: A kheer is not complete till the vessel in which it is cooked is licked with fingers and is spic spac clean. So, don't skip this :)-
Makhana Kheer Recipe
Recipe shared with tips and a perfect ratio for Makhane Ki Kheer also called God's food.
- 1 litre Milk
- 50 gm Makhana (Foxnuts)
- 100 gm Sugar
- 1/2 tsp Green Cardamom Powder
- 8 to 10 strands of Saffron
- Raisins as required
- Slivered Almonds as required
- 2 tsp Kewra Water
Roast foxnuts in a pan or Otg or air fryer. I roasted these in airfryer for about 7 minutes at 200 degrees C.
Take 3/4 of roasted foxnuts and grind them coarsely in the mixer.
For the rest 1/4, cut each into 2 pieces or if small then let it be like this only.
Take a heavy bottomed pan. It's better to take a wide pan (kadhai) if possible as evaporation is faster due to wide circumference.
Put little water in it and then add milk.
Let the milk boil. Keep stirring every two minutes till milk boils.
After the boil, simmer the flame and let milk reduce.
After about half an hour, add the coarsely grounded as well the chopped foxnuts.
Now, let it simmer for at least an hour or so on lowest possible flame. Do not forget to stir in between.
Also, keep scraping the milk solids which gets collected on the sides and add these back to the milk.
When milk has sufficiently thickened, add powdered rock sugar and continue cooking for 8 to 10 minutes more.
Add 1 tablespoon milk to the saffron and muddle it. This helps in extracting the golden yellow colour of saffron.
Switch off the flame. Add cardamom powder, saffron milk, and raisins.
Once at room temperature, keep it in the refrigerator.
While serving add slivered almonds and few drops of Kewra water. Trust me, this secret ingredient works superbly.
- If possible, cover the pan partially while cooking. This gives a nice yellowish colour to the otherwise white kheer.
- We add both pieces as well as grounded makhana to this kheer. Grounded ones lend texture to the kheer as well as thickens it. And the pieces are added as it feels good to bite these, after all, its makhana kheer so why conceal it.
- Add brown sugar or Boora sugar in absence of rock sugar.
- After adding sugar, do not cook for long otherwise sugar caramelizes affecting the taste and texture of the kheer.
- Add cardamom after switching off the flame to retain its fragrance.
- Add kewra water at the time of serving only.
- Kheer thickens a lot after cooling so do not expect this consistency while cooking. Let it remain flowing only so that after cooling you get perfect consistency.
- If it becomes too thick after cooling then add little cold milk.
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