Makhana Kheer

Recipe PREP 5 min COOK 25 min

Makhana Kheer

PREP 5 min COOK 25 min

Description

Makhana, or foxnuts, are protein-rich seeds from the prickly waterlily and a popular Indian snack. Makhana kheer is easy to make, nutritious, and delicious. A low-calorie superfood, makhana is packed with calcium, magnesium, and iron, which are essential for bone health and maintaining hemoglobin levels. Paired with milk, rich in tryptophan, this mildly sweet dish also supports restful sleep.

Note: The recipe calls for powdered cardamom. If you do not have a spice mill, here’s a tip: Grind the cardamom with a tablespoon of sugar. The added volume will help grind the pods to a fine powder.

Ingredients

4 SERVES

1 Tbsp ghee
1½ cups (35 g or 1.13 oz) makhana (foxnuts)
2 Tbsp cashews, roughly chopped
500 ml (17 oz) milk
3 Tbsp (40 g) unprocessed sugar such as coconut sugar
1 tsp cardamom powder
4-5 saffron strands
4-5 pistachios, cut into slivers (optional)

Directions

Step 1

Heat the ghee in a large kadahi or skillet. Add the makhana and roast over medium heat until crispy and crunchy; it takes about 5 to 7 minutes. To check if the makhana is ready, pick one, give it a moment to cool down enough to handle, and either crush it between your fingers or pop it in the mouth; if it’s as crunchy as a cheeseball, you can turn off the heat.
Step 2

Transfer the roasted makhana to a large bowl. Give it 5 minutes to cool down, then grind the foxnuts to a fine powder. You may need to do this in batches depending on the size of your grinding jar.
Step 3

In the same skillet you roasted the foxnuts, toast the cashews for 2 minutes on medium heat until golden and fragrant.
Step 4

In a heavy-bottom medium saucepan, bring the milk to a boil. Lower the heat to medium and stir in the sugar, cardamom powder, and toasted cashews. Continue to cook for two minutes or until the sugar dissolves, while stirring continuously to prevent the milk from boiling over.
Step 5

Add the ground makhana in three parts, stirring well each time to avoid any lumps. Continue to cook over medium heat for 5 to 8 minutes, constantly whisking as the kheer thickens (you can cook for an additional five minutes if you prefer a more set consistency). Turn off the heat, stir in the saffron strands, cover, and let the kheer stand for 5 minutes. Pour into bowls, garnish with pistachio slivers and some whole foxnuts, and serve warm. Save any leftovers in a covered container in the refrigerator for a day.