Makhana Kheer


  • 100 g Makhana
  • 1 ltr milk
  • 1 tbsp ghee
  • 1 tsp cardamom powder
  • 6 tbsp honey
  • 2 tbsp Raisins
  • 1 tbsp pistachio chopped
  • 2 tbsp almonds chopped
  • 1/4 gm saffron strands


  1. Heat ghee in a pan and add Makhana and roast the for 5-6 minutes on slow medium heat.
  2. Cook them slightly and pulse it in mixer grinder.
  3. Heat the milk in a pan and bring it to boil.
  4. Remove 2 tbsp milk in a bowl and soak the saffron in it, keep aside.
  5. Keep boiling the milk on a low flame till it gets thick and gets reduced to 3/4 of the quantity.
  6. Keep stirring in between to avoid burning.
  7. When milk gets to the desired consistency add crushed makhane and honey .
  8. Cook this for 10 minutes add cardamom powder and saffron.
  9. Stir in to mix well and sprinkle raisins and half of the almonds and pistachio.
  10. Mix it and serve it hot or keep it in fridge for chilling if you like to serve it cold.
  11. Serve it in a bowl and top it with remaining chopped pistachio and almonds.