Makhana Kheer (Creamy Fox‑Nut Pudding)

Makhana Kheer (Creamy Fox‑Nut Pudding)

20 mins
3-4
  • Ingredients
  • 1 cup popped makhana
  • 3 cups whole milk
  • 3–4 tbsp sugar (or to taste)
  • 4–5 crushed green cardamom pods
  • 2 tbsp chopped nuts (almonds, pistachios)
  • A pinch of saffron strands (soaked in 1 tbsp warm milk)
  • Instructions
1

Grind makhana into a coarse powder (leave some whole for texture).

2

In a saucepan, bring milk to a gentle boil. Add the powdered makhana and simmer on low, stirring so it doesn’t stick.

3

Once the makhana softens (about 6–8 minutes), stir in sugar and crushed cardamom.

4

Add saffron‑infused milk and chopped nuts, cook another 2–3 minutes until slightly thickened.

5

Serve warm or chilled, garnished with a few whole makhana and extra nuts.