Phool Makhana Kheer

Kheer is a quintessential Indian dessert. Every region and house in Indian families hold its own version.

I have savoured this Phool Makhana Kheer during the Navratri fasting since childhood.
I love textures in my kheer with thickened creamy milk and milk solids, so you will notice in the recipe, I have used whole and chopped makhana with sliced and coarsely broken almonds and cashews.

I have strictly followed my grandma ‘s traditional recipe and have used sugar without guilt. I have not roasted my mahkana and cashew as prefer their natural earthy texture and nutty flavour.

Chewy, soft, mushy textures soaked in sweetened creamy saffron milk, chilled and served, is absolutely enticing.

Phool Makhana Kheer

Kheer is a quintessential Indian dessert. Every region and house in Indian families hold its own version.

I have savoured this Phool Makhana Kheer during the Navratri fasting since childhood.

I love textures in my kheer with thickened creamy milk and milk solids, so you will notice in the recipe, I have used whole and chopped makhana with sliced and coarsely broken almonds and cashews.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 1 hr

Total Time 1 hr 30 mins

Servings 6

Ingredients

  

• 1 cup whole phool makhana 250ml
• 1 cup grossly chopped phool makhana
• 4 cups whole milk or 1 litre
• 2-3 tbsp Indian raisins or golden raisins
• 6 choti elaichi pods husked and grounded in mortar - pestle
• 20-25 cashews coarsely broken
• 20- 25 almonds blanched and sliced
• 6-8 tbsp sugar or as per taste
• Generous pinch of saffron

Instructions

 

• Heat the milk in a saucepan or heavy bottom pan, stir at regular intervals and let it come to a boil.
• Now add golden raisins, saffron strings and grounded cardamom, simmer it on a low to medium flame for 15 minutes. Continue to stir and scrap the evaporated milk solids from the pan walls and add it to the milk.
• Following this, add the almonds and cashews and further simmer for 8-10 minutes.
• Add phool makhana and continue to simmer and stir for 15-20minutes, until the makhana softens.
• Remove the pan from the heat, add sugar and stir well to mix it.
• Serve this Phool Makhana Kheer hot, warm or chilled.

Notes

Jaggery can be used instead of sugar as a healthy substitute for sweetener.

Powered or grounded mahkana can be used if you prefer smooth consistency in your mahkana kheer.

Makhana and cashews can also be roasted in ghee or clarified butter before being added to the kheer.

On cooling, the kheer will thicken a bit in consistency.