Makhana Kheer Recipe

Name: Makhana Kheer Recipe
Prep time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 cup Golden Deer Premium Raw Makhana; 1 litre full-fat milk; ¼ cup sugar (or jaggery powder for a deeper flavour); 2 tbsp ghee; 8–10 saffron strands soaked in 2 tbsp warm milk; ½ tsp cardamom powder; 2 tbsp chopped almonds; 2 tbsp chopped pistachios; 1 tbsp raisins; A handful of slivered pistachios for garnish

35 minutesServes 4

A royal Indian dessert made wholesome. Makhana kheer is a beloved festive treat across North India — roasted fox nuts simmered in sweetened milk until they soften into silky, pearl-like dumplings. Our version uses Golden Deer raw makhana for the most authentic texture, with cardamom and saffron for that heirloom touch.

Video coming soon

Ingredients

Method

1
Heat ghee in a heavy-bottomed pan over medium heat. Add raw makhana and roast for 4–5 minutes, stirring constantly, until they become crisp and golden. Set aside to cool slightly, then roughly crush half of them.
2
In the same pan, bring milk to a gentle boil. Reduce heat to low and let it simmer, stirring occasionally to prevent scorching.
3
Add the crushed and whole roasted makhana to the simmering milk. Cook for 15–18 minutes, stirring every few minutes, until the makhana soften and absorb the milk — they should feel like soft dumplings.
4
Add sugar (or jaggery), saffron milk, and cardamom powder. Stir well and cook for another 5 minutes until the kheer thickens to your preferred consistency.
5
Add chopped almonds, pistachios, and raisins. Cook for 2 more minutes.
6
Remove from heat. The kheer will thicken further as it cools. Garnish with slivered pistachios and a few saffron strands.
7
Serve warm in winter, chilled in summer. The makhana pearls should be tender but still hold their shape.