Makhane Ki Kheer

Makhane Ki Kheer With Rock Sugar

Makhana Kheer and that too without Refined Sugar… This kheer is a delicacy on its own and is equally preferred in religious ceremonies as well in parties and get togethers.

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Makhana Kheer

Today is the 11th day of Blog Chatters A2Z Challenge, calling for alphabet K and 7th day of Holy Navratri. Today is the day when many people would be fasting. So thought of a recipe which fits in both, including my theme of kids favourite recipes, and thus come up with this Makhane Ki Kheer. or say Foxtail Pudding In Milk.

Kheer which means a milk pudding to which some grain or fruit is added. Like rice, foxnuts, vermicelli, carrots, apple etc. Kheer is in fact one of the oldest delicacies in India. Do you know, it is popularly known as Lords Food meaning it is the favourite of Gods and Goddesses. It is often offered as Prasad in religious ceremonies. Rice kheer is special favourite of Lord Shiva.

However, during fasts the most popular kheer is of Makhana (Foxnuts). Rice or Vermicelli kheer is not allowed in fasts as these are grains.

Apart from the fact that Makhana kheer is the most popular kheer during fasts, it is very beneficial also. there are innumerable benefits of his kheer. Makhana or Fox nuts are low in cholesterol, sodium and saturated fat. It has low glycemic index and thus is good for sugar patients also. You may read about the benefits of Fox nuts in detail here.

Makhana kheer is especially good for babies. It strengthens the bones and teeth of growing babies. As it is rich in fiber, 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 Kheer from 2 ml milk takes the exact 2 hours. The only change I have done is of sugar. This time instead of refined sugar, I added Rock sugar which we call ‘ Kunja Misri’ 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 even jaggery powder.

Today, along with the recipe I have come up with the ratio of milk, fox nuts and sugar and certain tips for making this divine sweet. These ratios work perfect every time.

  • First of all, for 1-liter milk, take 50 gm Foxnuts and 100 gm sugar. Scale it up as per your requirement.
  • 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 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.

Now, lets see the recipe of Makhane Ki Kheer.

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Your one comment can make my day so please be generous with your comments.

Related Recipes which you may like to try:

Apple Kheer

Carrot Kheer

Rasmalai Cake

Bhapa Doi

Detailed Recipe Of Makhane Ki Kheer With Pics

  • Roast foxnuts in a pan or otg or airfryer. You may saute these in a pan with little ghee also. I roasted these in airfryer for about 7 minutes at 200 degrees C. I did so for the sake of convenience, nothing to avoid ghee as such.
  • 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 the 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 the 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.

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, dont skip this :)-

Makhane Ki Kheer With Rock Sugar

Along with the recipe, the tips and a perfect ratio is shared for making this Makhane Ki Kheer also called God’s food.

Prep Time 10 minutes
Cook Time 2 hours
Chilling Time 4 hours
Total Time 2 hours 10 minutes
Servings 6
Author Samira

Ingredients

  • 1 litre Milk
  • 50 gm 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

Instructions

  1. Roast foxnuts in a pan or otg or airfryer. 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. Its 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 flsame 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 leat 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 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 jaggery powder 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.

Hope you will surely try out this easy, yummy and healthy recipe for your darlings. Please…do not forget to share your feedback.

Lets connect on Facebook, Pinterest and Instagram (#samirasrecipediary) too.

So, that was alphabet K. Lets see wait and see what’s there from L tomorrow.

Stay tuned…

Stay Fit… Stay Healthy… But most importantly, Stay Happy…

Samira

4 Comments

  1. Vartika Mehrotra Gakhar

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