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Makhana Pudding

posted Jul 18, 2012, 4:51 PM by Weall Nepali   [ updated Jul 18, 2012, 5:01 PM ]

Makhana Kheer

Makhana kheer is prepared in Krishna Janmasthami.  It is believed lord Krishna loves this kheer. 

Makhana is produced out of puffed seeds of Euryale ferox. This flower is the water lily family plant. Makhanas look like lotus seeds. However, it is not lotus flower's seeds.



Ghee- 1 tablespoon  
Grated pistachios-1 tablespoon
Green cardamom seeds (crushed) - 1 tablespoon
Almonds-1 tablespoon
Soft white Makhanas- 100 grams
Sugar-as desired


Cut makhanas into halves and put it in a saucepan 

Heat the pan and add ghee into it 

Let the ghee become hot, see smoke coming out of the pan

Pour makhana into the pan and fry it on low heat for about 5 minutes (don’t fry it too much)

Add milk and sugar and stir well

Let it bubble for about 1 hour or until milk reduces to half and turns creamy
Keep on stirring it from time to time in this whole one hour

When the milk turns creamy, turn off the heat 

Add almonds and pistachios on the kheer stir it 

Let the kheer settle for 10 more minutes

Sprinkle crushed cardamom on the kheer

Makhana kheer is ready to serve.