Ep. 02
Makhana Kheer Recipe: Creamy Shravan Fasting Sweet
Make rich, aromatic makhana kheer with premium fox nuts, whole milk & cardamom — a naturally light, fasting-safe Shravan sweet, ready in under 35 minutes.
आपको क्या चाहिए
इस रेसिपी के लिए सामग्री
मखाना फॉक्स नट्स, भारतीय – प्राकृतिक रूप से फाइबर युक्त फूल मखाने, 250 ग्राम
देसी खांड 500 ग्राम
इलायची - जंबो साइज़ प्राकृतिक हरी इलायची
प्रीमियम काजू – बड़े साबुत काजू, खाना बनाने और स्नैकिंग के लिए ताज़े
मिश्री
संवादात्मक
द स्केल लैब
अपनी जरूरत के हिसाब से मात्रा समायोजित करें
मखाना फॉक्स नट्स, भारतीय – प्राकृतिक रूप से फाइबर युक्त फूल मखाने, 250 ग्राम 2.0 cups खरीदें →
Full-fat milk 1.0 litre
देसी खांड 500 ग्राम 0.333 cup खरीदें →
इलायची - जंबो साइज़ प्राकृतिक हरी इलायची 4.0 pods खरीदें →
प्रीमियम काजू – बड़े साबुत काजू, खाना बनाने और स्नैकिंग के लिए ताज़े 0.25 cup खरीदें →
Kesar (saffron) 8.0 strands
Ghee 1.0 tsp
पोषण
सूखे मेवों और नट्स के स्वास्थ्य लाभ
पोषण संबंधी मान अनुमानित हैं। स्रोत: एनआईएन/आईसीएमआर। AI-सहायता प्राप्त सामग्री — इस जानकारी पर कार्रवाई करने से पहले किसी पंजीकृत पोषण विशेषज्ञ से सत्यापित करें।
अक्सर पूछे जाने वाले प्रश्न
Is makhana kheer allowed in Shravan fast?
Yes — makhana kheer is one of the most widely consumed fasting foods during Shravan maas. Fox nuts (phool makhana) are classified as a satvik ingredient in the Indian fasting tradition and are permitted on Shravan Mondays, Ekadashi, and Navratri. Its low fat content and moderate protein — 9.7 g per 100 g per ICMR-NIN 2020 — make it a naturally light ingredient that may help maintain a sense of fullness during fasting days.
Can I make makhana kheer without sugar?
Absolutely. The makhana has a gentle natural sweetness of its own, and Medjoul dates blended into warm milk create a naturally sweet base without any refined sugar. Simply skip the Khand and stir in two soft pitted dates per serving. This also adds dietary fibre and natural potassium from the dates.
How long does makhana kheer stay fresh?
Store makhana kheer in an airtight container in the refrigerator for up to 2 days. As it rests, the makhana absorbs more milk and the kheer thickens — stir in a small splash of chilled milk before serving if needed. Do not leave it at room temperature for more than 2 hours as milk-based desserts are prone to spoilage in warm monsoon conditions.
What is the difference between makhana and lotus seeds?
Makhana (phool makhana or fox nuts) comes from Euryale ferox, a prickly aquatic plant found across South and East Asia, cultivated predominantly in Bihar and West Bengal in India. Lotus seeds come from the Nelumbo genus. While both are aquatic and sometimes confused, they are botanically distinct. Processed makhana — traditionally heat-popped — takes on a lightly puffed, spherical form and develops a satisfying crunch after roasting. Raw lotus seeds, by contrast, are denser and require different preparation. For kheer, makhana is far superior — it soaks up milk while still retaining a pleasant bite.
Why should I roast makhana before making kheer?
Dry-roasting makhana before adding it to milk transforms its texture from soft and spongy to lightly crisp. This step is critical: unroasted makhana disintegrates after just a few minutes of simmering, giving the kheer a starchy, paste-like consistency instead of the distinct pieces that make the dessert visually appealing. Roasting also deepens the flavour with a very mild nuttiness. Premium-grade fox nuts — larger and more uniform in size — tend to hold their shape better after roasting than smaller commodity varieties, which is why sourcing quality makhana matters when making kheer.
अपने नज़दीकी बेहतरीन सूखे मेवे कहाँ से प्राप्त करें
1939 से, सिंधी ड्राई फ्रूट्स दिल्ली, मुंबई, बैंगलोर और अन्य शहरों में घरों तक बेहतरीन काजू, बादाम, अखरोट, पिस्ता और मौसमी सूखे मेवे पहुंचा रहा है। दिल्ली एनसीआर में उसी दिन डिस्पैच और अखिल भारतीय 2-दिवसीय डिलीवरी के साथ ऑनलाइन ऑर्डर करें।