4.5 from 2 votes
Makhana Kheer Instant Pot
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
 

A delicious, creamy and healthy pudding made with puffed lotus seeds cooked in milk with cardamom flavour

Course: desserts
Cuisine: Indian, north indian
Keyword: healthy, instant pot, instant pot makhana kheer, makhana kheer, makhana recipes, navratri recipes, phool makhana, phool makhane ki kheer, super food
Servings: 3
Calories: 80 kcal
Author: bhavana
Ingredients
Measuring cup used (1 cup = 250 ml)
Instructions
INSTANT POT METHOD:
  1. Press SAUTE button. Add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn.

  2. Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.

  3. Next add milk ,crushed makhana, almond powder ,sugar and saffron to the Instant Pot.Give a quick stir.Close the lid, and turn valve from VENTING to SEALING position.

  4. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set timer to 10 minutes and Let it Natural Pressure Release (NPR).

  5. Stir in the sugar ,cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.

  6. Serve warm or cold and garnish with pistachios and almonds.

STOVE TOP METHOD:
  1. In a heavy bottom pan add ghee into the pot ,once hot add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.*Dont burn else burnt smell influences kheer.

  2. Remove 1/2 cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.

  3. Next add milk ,crushed makhana, almond powder and sugar.Give a quick stir.Cook for around 7-8 minutes while stirring it occasionally.The milk will begin to reduce and the makhanas will soften and shrink in size.

  4. Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow colour.)

  5. Stir in the cardamom powder and nuts.Cook for 2-3 minutes or until it thickens a bit.

  6. Serve warm or cold and garnish with pistachios and almonds.

Recipe Notes

I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT.

 

1.Clean the instant pot thoroughly - the steel pot, lid and sealing ring. If you have an extra sealing ring for sweet foods, use it else milk may curdle

 

2.The makhana kheer becomes thick after cooling down, add warm milk to adjust the consistency while serving.

 

3.If you dont have almond flour ,take 10-12 almonds and make a fine powder in a blender.You can also skip almond powder in this recipe but it really gives a rich and creamy taste.You can also add 2 tablespoon of condensed milk if you like.

 

4.You can also ground all 1.5 cups of roasted phool makhana if you or your child doesn’t prefer to eat whole makhana.

 

5.You can also add raisins and any nuts of your choice to this kheer.

 

6.You can use any sweetener of your choice.If using jaggery in place of sugar, then add it after cooking on Pressure cook/Manual (Low Pressure) mode else the milk can curdle or you can also add brown sugar or coconut sugar .

 

Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.

Nutrition Facts
Makhana Kheer Instant Pot
Amount Per Serving
Calories 80 Calories from Fat 11
% Daily Value*
Fat 1.2g2%
Sodium 90mg4%
Potassium 13.2mg0%
Carbohydrates 9.4g3%
Sugar 25g28%
Protein 6.3g13%
Vitamin A 458IU9%
Calcium 271mg27%
Iron 0.54mg3%
* Percent Daily Values are based on a 2000 calorie diet.