Makhane Ki Kheer Recipe


  • 500 ml Organic milk
  • 1 cup Makhana or Foxnuts
  • 2-3 Green Cardamom powdered
  • 10-12 Almonds, sliced
  • 10-12 Cashews, sliced
  • Sugar as required
  • A pinch of saffron


  1. Heat milk first when the milk comes to a boil, add makhana and simmer the milk with occasional stirring on a low to medium flame. After 5 mins add the sugar, cardamom and pinch of saffron.

  2. When the kheer is simmering, add the almonds to the hot water and keep aside for 8-10 minutes, drain and peel them. Slice the almonds and chop the cashews.

  3. Simmer the milk for a total time of 12-15 minutes on a low to medium flame with occasional stirring.

  4. If you want you can simmer for some more minutes to get a slightly thick consistency. However keep on stirring often.

  5. Lastly add almonds and cashews. Switch off the fire.

  6. Garnish with dry fruits, saffron strands and serve the makhane ki kheer hot or warm or cold.

Tip: Use aluminium containers instead of steel to set the icecream faster. Also, place a thick plactic sheet or spread some salt under the container to keep it from sticking to the floor of the freezer.

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