For a long time, makhana or foxnuts have remained a popular food choice during fasts. They are appetizing, economical & easy to prepare yet healthy food. I remember my grandma would say that we should add them to our regular diets instead of waiting for fasting days. You can eat them raw, roasted or add to the puddings.
Health benefits: It help patients suffering from heart ailments, high BP, diabetes and obesity related issues as it has low sodium and high magnesium content. It also helps in repairing damaged protein as it contains an anti-aging enzyme, which is exactly what you need right after a heavy workout!
Cuisine: Indian Course: Dessert Preparation time : 10 min Cook time: 40 min Serving: 3-4
INGREDIENTS AND INITIAL PREPARATION FOR 2-3 SERVINGS :
This pudding can be made with limited ingredients consisting of makhana, milk, sugar, ghee or unsalted butter, and almonds. Cardamom and saffron are added to bring flavor. Below are the required quantities for each ingredient for 2-3 servings:
- 300 gram or 1 small bowl makhana or foxnut, roasted
- 1 cup or 500 ml whole milk
- 1/2 cup or 5-6 tbsp sugar
- 3-4 saffron strands
- 5 green cardamom or choti elachi (2 skinned seed and 3 crushed to powder form)
- 1 tbsp ghee or clarified or unsalted butter
- Grated almonds as shown in the picture (for garnishing)
RECIPE IN A NUTSHELL:-
- Pan set at medium flame + 1 tsp ghee (let it melt) + makhana –> roast until crispy, let it cool, hand crush (crush coarsely in mixer if can’t hand crush), set aside (A)
- Same pan + 1 tsp ghee (let it melt) + skinned cardamom (roast 2 seconds) + milk + saffron strands –> cook for 10 mnts on medium flame (B)
- A + B –> cook for 20 mnts on low flame, stir occasionally to prevent bottom sticking (C)
- C + sugar + powdered cardamom –> cook for 10 mnts on low flame until mixture appears consistent and thick
- Garnish with almonds and serve warm
STEP BY STEP RECIPE WITH PHOTOS:-
- Roast makhana in 1 tsp of ghee. Place it in a plate, cool and crush coarsely by hand and set aside.
- Put a heavy bottom pan on medium flame, pour a spoon of ghee – wait till it melts. Add cardamom seeds and stir for 3-5 seconds. Pour one cup or 500 ml of whole milk and saffron strands in the pan and cook for another 5 mins.
- Add previously crushed makhana to the milk and let the mixture cook on low flame for 25 mins. Keep stirring occasionally to prevent the mixture from sticking at the bottom.
- Add 4-5 tbsp sugar and powdered cardamom to the mixture and cook for another 10 minutes or until the mixture appears consistently thick (not too thick).
- Turn off the gas and garnish Kheer with shredded almonds. Serve it warm or cold.
Happy Pudding!! 🙂
Sharing is caring :-
- Don’t over crush makhana to powder form, let them remain a little coarse
- If you are cooking in bulk, just grind the makhanas in mixer instead of hand crushing
- You can roast makhanas and keep them in a jar and eat them later as light snack
- If living in abroad, you can buy makhana from any Indian store easily
- Good quality pot or pan is recommended to prevent makhana sticking at the bottom