Makhana Kheer
Creamy, aromatic Indian rice pudding made with popped lotus seeds, milk, and warm spices. A traditional dessert that feels indulgent but takes less than 45 minutes to make.
- Total time
- 40 min
- Servings
- 4
- Calories
- 385
- Protein
- 12g
Ingredients
- 1 cup makhana (lotus seeds)
- 4 cups whole milk
- ¾ cup sweetened condensed milk
- 3 tablespoons ghee or butter
- ¼ cup cashews, halved
- ¼ cup raisins
- 4 whole cardamom pods, crushed
- ⅛ teaspoon salt
Instructions
- 1
Place the makhana in a dry skillet over medium heat and toast, stirring constantly, for 3 to 4 minutes, until they turn light golden and smell slightly nutty; set aside on a plate.
- 2
Crush the cardamom pods by placing them on a cutting board, setting the flat side of a knife on top, and pressing down firmly with the heel of your hand until the pod splits open.
- 3
Pour 3 tablespoons of ghee into a heavy-bottomed pot and set it over medium-high heat until the ghee melts and shimmers, about 1 minute.
- 4
Add the cashews to the hot ghee and fry, stirring constantly, for 1 to 2 minutes, until they turn golden brown; use a slotted spoon to transfer them to a small bowl.
- 5
Add the raisins to the same hot ghee and fry, stirring, for 30 seconds, until they puff up slightly; transfer them to the bowl with the cashews.
- 6
Pour the 4 cups of whole milk into the pot, still over medium-high heat, and bring it to a steady boil — you'll see large bubbles rapidly breaking the surface, about 8 to 10 minutes.
- 7
Add the toasted makhana and the crushed cardamom to the boiling milk, then reduce the heat to medium-low so the mixture simmers gently with small bubbles slowly breaking the surface.
- 8
Simmer, stirring occasionally once every 2 to 3 minutes, for 15 to 20 minutes, until the makhana softens and the milk reduces by about one-third and turns slightly creamy-looking.
- 9
Pour in the 0.75 cup of sweetened condensed milk and stir for 1 minute until fully blended, then add the salt and stir to combine.
- 10
Simmer for another 2 to 3 minutes, stirring often, until the kheer looks smooth and creamy and coats the back of a spoon lightly.
- 11
Remove the pot from heat and pour the kheer into serving bowls, dividing it evenly among 4 bowls.
- 12
Scatter the fried cashews and raisins over the top of each bowl in a small pile in the center.
- 13
Serve warm, or cover and refrigerate for up to 2 days; reheat gently over low heat before serving if desired.
Tools you’ll need
- 12-inch skillet
- 3-quart heavy-bottomed pot
- wooden spoon
- slotted spoon
- cutting board
- chef's knife
- serving bowls
- measuring cups and spoons
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