Go Back
Makhane Ki Kheer

Makhana Kheer Recipe

Recipe shared with tips and a perfect ratio for Makhane Ki Kheer also called God's food.

Keyword How to Make Makhana Kheer, Phool Makhana kheer
Prep Time 10 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 2 hours 10 minutes
Servings 6
Author Samira


  • 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


  1. Roast foxnuts in a pan or Otg or air fryer. I roasted these in airfryer for about 7 minutes at 200 degrees C.

  2. Take 3/4 of roasted foxnuts and grind them coarsely in the mixer.
  3. For the rest 1/4, cut each into 2 pieces or if small then let it be like this only.
  4. Take a heavy bottomed pan. It's better to take a wide pan (kadhai) if possible as evaporation is faster due to wide circumference.

  5. Put little water in it and then add milk.
  6. Let the milk boil. Keep stirring every two minutes till milk boils.
  7. After the boil, simmer the flame and let milk reduce.

  8. After about half an hour, add the coarsely grounded as well the chopped foxnuts.
  9. Now, let it simmer for at least an hour or so on lowest possible flame. Do not forget to stir in between.

  10. Also, keep scraping the milk solids which gets collected on the sides and add these back to the milk.
  11. When milk has sufficiently thickened, add powdered rock sugar and continue cooking for 8 to 10 minutes more.
  12. Add 1 tablespoon milk to the saffron and muddle it. This helps in extracting the golden yellow colour of saffron.
  13. Switch off the flame. Add cardamom powder, saffron milk, and raisins.
  14. Once at room temperature, keep it in the refrigerator.
  15. While serving add slivered almonds and few drops of Kewra water. Trust me, this secret ingredient works superbly.

Recipe Notes

  1. If possible, cover the pan partially while cooking. This gives a nice yellowish colour to the otherwise white kheer.
  2. 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.
  3. Add brown sugar or Boora sugar in absence of rock sugar.
  4. After adding sugar, do not cook for long otherwise sugar caramelizes affecting the taste and texture of the kheer.
  5. Add cardamom after switching off the flame to retain its fragrance.
  6. Add kewra water at the time of serving only.
  7. 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.
  8. If it becomes too thick after cooling then add little cold milk.