Makhana Kheer Recipe for Janmashtami Vrat

Ingredients for Makhana Kheer

These are the makhana kheer ingredients for one serving bowl.

• 0.5 cups makhana (fox nuts)
• 1 teaspoon ghee
• 1.5 cups full-fat milk
• 2 tablespoons sugar (or jaggery)
• 0.1 teaspoon cardamom powder
• 1 small pinch of saffron strands
• 1 tablespoon chopped nuts (almonds/pistachios), for garnish

How to Make Makhana Kheer for Janmashtami Vrat (step by step)

1. Roast the makhana: Heat 1 teaspoon ghee in a pan on low flame. Add 0.5 cups makhana (fox nuts) and roast, stirring continuously, for 6 minutes until they turn crisp and light golden. Let them cool slightly, then crush half of them coarsely with your hands (leave the rest whole for texture).
2. Heat the milk gently: In a heavy-bottomed pan, bring 1.5 cups full-fat milk to a gentle boil, then lower the heat and let it heat gently.
3. Add the makhana: Add the roasted, crushed, and whole makhana to the warm milk. Cook on low flame, stirring occasionally, until the makhana softens slightly and the milk thickens a little.
4. Sweeten and flavor: Add 2 tablespoons sugar (or jaggery, adjust to taste) and 0.1 teaspoon cardamom powder, and stir well. If using, soak 1 small pinch of saffron strands in 1 teaspoon warm milk and add it now. Cook for another 3 minutes.
5. Rest and garnish: Turn off the heat and let the kheer sit for a few minutes. It will thicken further as it cools slightly. Garnish with 1 tablespoon chopped nuts (almonds/pistachios) and serve warm, or chill before serving.

Conclusion

As a special Janmashtami preparation, with makhana, milk, nuts, and cardamom, this creamy kheer makes a satisfying sweet dish to enjoy during the fast. Prepare it at home and serve it warm or chilled as part of your Janmashtami celebration.