Thursday 26 May 2022
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Makhana ki kheer

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Makhana is nothing but puffed seeds or fox nut seeds. It is cultivated the most in the State of in India because of a climatic reason. I always roast the makhana and keep it in a jar. Makhana is healthier than popcorn, chips and other ready-to-eat snacks.


Measuring cup used,1 cup = 250 ml

  • Full cream milk: 1ltr
  • Green cardamom: 2 or 3
  • Almonds, blanched and sliced: 10 -15
  • Cashewnuts sliced: 10 -12
  • Sugar: as per taste
  • Saffron: a pinch (optional)


  • Heat the pan and put a little ghee and fry the makhana.
  • Put the milk to boil. When the milk comes to a boil, add makhana and simmer the milk with occasional stirring on a low-to-medium flame.
  • After 5 min, add the sugar, cardamom and a pinch of saffron.
  • Let the milk simmer for 12-15 min on a low-to-medium flame with occasional stirring.
  • If you want, you can let the milk simmer for some more minutes to get a slightly thick consistency. However, keep on stirring often.
  • Now add slices of almonds and cashews.
  • Your makhana kheer is ready.

Switch off the fire and serve the makhane ki kheer — hot or warm or cold.

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Baishali Ghosh
Baishali Ghosh
Commentator and food blogger

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