There’s a special kind of comfort that comes from a bowl of creamy kheer, especially when it’s made with phool makhana—those delightful, airy lotus seeds. As I prepared this Makhana Kheer for Fasting, the rich aroma of saffron and warm ghee swirled through my kitchen, immediately lifting my spirits. It’s a dish that not only satisfies cravings but also nourishes the soul, making it perfect for those days when you want a sweet yet wholesome treat.
Recently, I found myself in need of a dessert that was both fulfilling and aligned with fasting traditions. This rich, creamy kheer, infused with almonds, cashews, and the subtle fragrance of cardamom, is an unexpected treasure that provides a delightful sweetness without the usual heaviness. It’s quick to prepare, all while showcasing a beautiful blend of textures that keep you coming back for more. So, if you’re looking to elevate your fasting experience or simply want a luxurious dessert that brings joy, let’s dive into this recipe—it’s bound to become a cherished favorite!
Why Love Makhana Kheer For Fasting?
Indulgent sweetness: This Makhana Kheer for Fasting offers a delightful sweetness that perfectly complements your fasting experience without weighing you down.
Creamy texture: The luscious blend of whole milk and roasted phool makhana creates a creamy dessert that is both comforting and satisfying.
Nutrient-packed: Each serving is enriched with almonds and cashews, providing healthy fats and protein to keep you energized throughout your day.
Easy to make: With simple steps and minimal ingredients, you can whip up this treat in no time, making it ideal for busy days.
Versatile serving: Enjoy it warm or chilled, making it a delightful addition to your fasting menu, any time of the year!
Makhana Kheer Ingredients
• Get ready to whip up this delightful Makhana Kheer for Fasting!
For the Kheer
- 2 cups phool makhana – these airy lotus seeds are the star of the dish, giving it a unique texture.
- 1.5 tablespoons ghee – this clarified butter enhances the flavor and adds richness to the kheer.
- 4 cups whole milk – for that creamy consistency that envelops the makhana beautifully.
- 10 almonds – chopped for a nutty crunch and added nutrition.
- 10 cashews – these lend a buttery flavor and creaminess to the kheer.
- 2 green cardamom pods – for infusing a fragrant aroma that’s simply irresistible.
- 2 tablespoons chironji/chiroli – tiny seeds that add an interesting texture and subtle sweetness.
- ½ cup sugar (can adjust up to ⅔ cup) – to sweeten the dish to your preference without overwhelming the flavors.
- 10-12 saffron strands – these precious threads not only color but also flavor the kheer, making it truly special.
Enjoy crafting this soulful Makhana Kheer for Fasting, perfect for nourishing your body and spirit!
How to Make Makhana Kheer For Fasting
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Prepare the Pot: Rinse a heavy-bottomed pan or pot with water to ensure it’s clean. Without drying, pour in the whole milk and set it over medium heat. Once the milk reaches a gentle boil, reduce the heat to simmer while stirring occasionally to prevent it from sticking.
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Toast the Makhana: In a separate pan, heat the ghee on low. Add the phool makhana and roast for about 2-3 minutes, tossing them gently until they become toasty and crispy. Be careful not to let them brown too much.
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Blend the Nuts: Take about ⅔ cup of the roasted phool makhana and place it in a small blender along with the green cardamom pods, almonds, and cashews. Blend until the mixture transforms into a fine powder, releasing lovely nutty aromas.
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Combine Ingredients: Once the milk has slightly thickened, stir in the whole roasted phool makhana along with your crushed makhana powder and chironji. Continue to cook it on low heat for about 10-12 minutes, allowing the makhana to soften and absorb the flavors.
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Sweeten the Kheer: Add the sugar (or condensed milk if you prefer) to the pot. Keep stirring and scraping down the sides for 5-6 more minutes until the sugar has dissolved and the mixture achieves a creamy consistency.
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Add Saffron: Turn off the stove and gently mix in the saffron strands. Remember, the kheer will thicken as it cools, so don’t panic if it seems a bit loose at first!
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Serve and Enjoy: You can serve this delightful kheer either at room temperature or chilled. For a beautiful touch, garnish with extra nuts and a few more saffron strands before serving.
Optional: Drizzle with additional ghee for an extra layer of richness.
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Makhana Kheer for Fasting are perfect for busy cooks looking to save time without sacrificing flavor! You can prepare the phool makhana and nut mixture up to 24 hours in advance. Simply roast the makhana and blend with the nuts as instructed. Store the mixture in an airtight container in the refrigerator to maintain its freshness. The milk and sugar can also be measured out a day ahead; just combine them when you’re ready to cook. When it’s time to serve, simmer the milk, add the prepped mixture, and finish with saffron and extra nuts. This ensures your kheer is just as delicious and satisfying, making it a seamless addition to your fasting meals!
How to Store and Freeze Makhana Kheer
Fridge: Store any leftover Makhana Kheer in an airtight container in the refrigerator for up to 3 days. The flavors will continue to develop, making it even tastier!
Freezer: For longer storage, freeze the kheer in a freezer-safe container for up to 1 month. Let it cool completely before freezing to prevent ice crystals.
Thawing: To enjoy frozen Makhana Kheer, thaw it overnight in the fridge. Reheat gently on the stovetop or microwave, adding a splash of milk for a creamy consistency.
Serving Tips: Before serving straight from the fridge or after thawing, stir well and garnish with fresh nuts or saffron strands to revitalize its presentation!
What to Serve with Makhana Kheer For Fasting?
Indulging in a soothing bowl of kheer calls for thoughtful pairings that elevate your dining experience.
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Warm Chapati: The soft, warm chapati adds a delightful balance, making each bite feel inviting and comforting. Its gentle taste complements the sweetness of the kheer beautifully.
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Fruity Nut Salad: A refreshing mix of seasonal fruits with a sprinkle of nuts enhances flavors and textures, lightening the richness of the kheer while keeping your palate intrigued.
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Spicy Aloo Tikki: Crispy, spicy potato fritters provide an exciting contrast to the sweet creaminess of the kheer. Their crunch pairs well, creating a delightful harmony of flavors.
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Cardamom-Spiced Tea: A fragrant cup of chai infused with cardamom ties the meal together. The warmth of the tea rounds off the sweetness, offering comfort in every sip.
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Savory Vegetable Biryani: This vibrant rice dish adds a hearty element to your meal. The aromatic spices of the biryani blend perfectly with the dessert’s soft texture, creating an unforgettable feast.
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Coconut Ladoo: These sweet treats made from grated coconut and jaggery mirror the comforting sweetness of the kheer while introducing a delightful chewiness.
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Mint Chutney: The zesty freshness of mint chutney serves as a contrasting bite, balancing the rich flavors of the kheer, creating an engaging culinary experience.
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Almond Biscotti: Crunchy almond biscotti provide a delightful textural contrast while echoing the nutty flavors in the kheer, making each bite irresistible.
Helpful Tricks for Makhana Kheer
Perfect Consistency: Use whole milk to give your Makhana Kheer a luxurious, creamy texture. Skim or low-fat milk won’t yield the same richness.
Roasting Tips: Ensure you roast the phool makhana just until crispy. Over-roasting can cause them to brown and lose their delicate flavor.
Sweetness Control: Adjust the sugar based on your taste preferences. Start with ½ cup and increase up to ⅔ cup for a sweeter Makhana Kheer that’s perfect for fasting.
Cooling Time: Allow the kheer to cool slightly before serving as it thickens during this time. This makes it easier to enjoy the flavors fully.
Garnish Wisely: Enhance the presentation and flavor with extra chopped nuts and saffron strands. It not only looks beautiful but also adds delightful crunch and color!
Makhana Kheer For Fasting Variations
Feel free to get creative and customize this delightful dessert to suit your taste preferences!
- Nut-Free: Replace almonds and cashews with sunflower seeds for a nut-free version that’s just as crunchy and satisfying.
- Dairy-Free: Swap whole milk for almond or coconut milk; this enhances flavors and suits those with lactose intolerance.
- Sweetener Swap: Use maple syrup or honey instead of sugar for a natural sweetness that adds unique flavor notes.
- Spiced Up: Add a pinch of ground cinnamon or nutmeg to the mixture, giving your kheer an aromatic twist that’s both warm and inviting.
- Fruit Infusion: Stir in chopped mango or banana for a fruity variation, adding an extra layer of flavor while enhancing the creamy texture.
- Chocolate Delight: Incorporate cocoa powder to transform your Makhana Kheer into a rich chocolate dessert, perfect for satisfying sweet tooth cravings.
- Crunchy Toppings: Top with toasted coconut flakes or pumpkin seeds for an extra crunch that contrasts beautifully with the creamy kheer.
- Saffron Variations: Experiment with different infused flavors—rose water or cardamom essence can offer delightful alternatives to saffron, elevating the dish further.
Let these variations inspire you to make Makhana Kheer your own, turning this already special dish into a vibrant celebration of flavors!
Makhana Kheer for Fasting Recipe FAQs
How do I select ripe phool makhana?
Absolutely! When selecting phool makhana, look for seeds that are dry, light, and creamy white in color. Avoid any that have dark spots or feel too soft, as these can indicate spoilage. A good quality phool makhana will have a slightly nutty aroma and should crunch when bitten into.
What’s the best way to store leftover Makhana Kheer?
You can store leftover Makhana Kheer in an airtight container in the refrigerator for up to 3 days. Make sure it’s completely cooled before sealing the container, as this helps maintain its creamy texture and flavor without encouraging spoilage.
Can I freeze Makhana Kheer?
Very much! To freeze Makhana Kheer, first let it cool completely. Then, transfer it to a suitable freezer-safe container and store it for up to 1 month. When you’re ready to enjoy it, thaw overnight in the refrigerator and gently reheat it on the stovetop, adding a splash of milk to restore its creamy consistency.
What if my kheer turns out too thick?
If your Makhana Kheer has thickened too much while cooling, don’t worry! Just stir in a little warm milk or water to loosen it up. If it’s still not the desired consistency, keep adding in small increments until it reaches your liking. Remember, it will thicken as it cools, so adjusting it before serving is key.
Are there any dietary considerations for Makhana Kheer?
Certainly! For those with nut allergies, you can either omit the almonds and cashews or substitute them with safe alternatives, such as sunflower seeds or pumpkin seeds. As for fasting protocols, this kheer is generally suitable for most, but always double-check the ingredients to match your specific dietary restrictions.
How can I enhance the flavor of my Makhana Kheer?
For an even richer flavor profile, consider adding a touch of grated coconut or a hint of vanilla essence while cooking. If you like some extra warmth, a pinch of nutmeg or cinnamon can add a delicious twist. The flavor blend can be delightful during fasting, helping to elevate your experience!
Decadent Makhana Kheer for Fasting—A Sweet Delight!
Ingredients
Equipment
Method
- Rinse a heavy-bottomed pan with water. Without drying, pour in the whole milk and set it over medium heat.
- In a separate pan, heat the ghee on low. Add the phool makhana and roast for 2-3 minutes.
- Blend ⅔ cup of the roasted phool makhana with green cardamom pods, almonds, and cashews until fine powder.
- Once the milk has thickened, stir in whole roasted phool makhana and crushed makhana powder along with chironji.
- Add sugar (or condensed milk if preferred) to the pot and keep stirring until it achieves a creamy consistency.
- Turn off the stove and gently mix in the saffron strands.
- Serve the kheer warm or chilled, garnished with extra nuts and saffron strands.