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

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 15 minutes
  • Total time: 20 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: Indian, North Indian

Ingredients

  • 1 1/2 cups makhana /foxnut/lotus seed
  • 2 cups full fat whole milk ((or almond milk)[500 ml])
  • 1 tablespoon ghee
  • 3 tablespoons almond flour ((or 10 almonds powdered))
  • 3-4 tablespoons sugar
  • 1/2 teaspoon cardamom powder
  • 1 pinch of saffron strands
  • 1/4 cup almonds and pistachios

Method

Instant Pot Method:

  1. 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.
  2. Then, remove 1/2 cup of roasted makhana and crush it into a fine powder in the blender.
  3. Next, add milk, crushed makhana, almond powder, sugar, and saffron strands to the Instant Pot. Give a quick stir.
  4. 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).
  5. Stir in the cardamom powder and nuts. Cook for 2-3 minutes or until it thickens a bit.
  6. Serve warm or cold and garnish with pistachios and almonds.

Stovetop Method:

  1. 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.
  2. Take 1/2 cup of roasted makhana and crush them to a fine powder in the blender.
  3. In the heavy bottom pan, bring 2 cups of whole milk to a boil on medium heat.
  4. 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.
  5. 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.
  6. Lastly, add cardamom powder and nuts. Mix well. Serve makhane ki kheer warm.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.