Makhana Kheer

4.72 from 7 votes

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

Course Dessert

Cuisine Indian, North Indian

Keyword instant pot makhana kheer, makhana kheer, makhana recipes, phool makhana, phool makhane ki kheer

Diet Gluten-Free, Vegetarian

Method Instant Pot/Pressure Cooker, Stovetop

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 80kcal

Author Bhavana Patil

Press SAUTE button. Add ghee to 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.
**Dont burn else the burnt smell influences kheer.
Then remove ½ cup of roasted makhana and crush coarsely by pulsing them in the blender 1-2 times.
Next, add milk, crushed makhana, almond powder, sugar, and saffron strands to the Instant Pot. Give a quick stir.
Close the lid. Set the pot to MANUAL/PRESSURE COOK (Low Pressure) and set the timer to 10 minutes and Let it Natural Pressure Release (NPR).
Stir in the cardamom powder and nuts. Cook for 2-3 minutes or until it thickens a bit.
Serve warm or cold and garnish with pistachios and almonds.

In a heavy bottom pan, add ghee, 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 the burnt smell influences kheer.
Remove ½ cup of roasted makhana and crush coarsely by pulsing them in the blender 1-2 times.
Then add milk, crushed makhana, and almond powder. Give a quick stir. Cook for around 8-10 minutes on the medium-low flame while stirring it occasionally. The milk will begin to reduce, and the makhanas will soften and shrink in size.
Now add the saffron milk. (saffron strands soaked in warm milk for around 10 minutes till they release the yellow color).
Stir in the sugar, cardamom powder, and nuts. Cook for 2-3 minutes or until it thickens a bit.
Serve warm or cold and garnish with pistachios and almonds.

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

The makhana kheer becomes thick after cooling down, add warm milk to adjust the consistency while serving.
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. Add 2 tablespoons of condensed milk or khoya if you like.
You can also ground all 1.5 cups of roasted Phool makhana if you or your child doesn’t prefer to eat the whole makhana.
You can also add raisins and any nuts of your choice to this kheer.
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.