Phool Makhana Kheer (Instant Pot & Stovetop)

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, 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

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 it into a fine powder in the blender.
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 3-4 minutes or until they turn light golden brown in color. Transfer them to a plate.
Take ½ cup of roasted makhana and crush them to a fine powder in the blender.
In the heavy bottom pan, bring 2 cups of whole milk to a boil on medium heat.
Then add sugar, roasted makhana, crushed makhana powder, almond powder, and 1 pinch of saffron strands to the pan and stir well until the sugar dissolves. If you don't want to use saffron, you can also skip it.
Continue to cook further for another 6-8 minutes while stirring it occasionally until the kheer thickens slightly. The milk will begin to reduce, and the makhanas will soften and shrink in size.
Lastly, add cardamom powder and nuts. Mix well. Serve makhane ki kheer warm.

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

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.
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. You can also substitute almond flour with 2 tablespoons of condensed milk or khoya/mawa if you like.
You can also add roasted cashews, raisins, and any nuts of your choice to this kheer.
If you are vegan, use almond milk and coconut oil for a variation.
You may also add grated carrots to this kheer, tastes really good.

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