Makhana Kheer Recipe (Instant Pot & Stovetop) preparation with step-by-step photos and a quick video. Makhana Kheer is an all-time favorite sweet indulgence and healthy sweet recipe. It is a delicious, creamy, and healthy pudding made with puffed lotus seeds cooked in milk on an Instant Pot Pressure cooker or stovetop. Makhana Ki Kheer is often made in North India during the Navratri festival but it can be served on any occasion. Makhanas are popularly known as lotus seeds. Makhanas are packed with the goodness of protein, potassium, phosphorus, carbohydrates, fiber, magnesium, iron, and zinc. It has an anti-aging enzyme in these seeds that are said to help repair damaged proteins. These are low in calories, making them an ideal snack for weight loss.
I have prepared this dish in my electric pressure cooker, Instant Pot viva
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Makhana Kheer Recipe (Instant Pot & Stovetop)
Makhana Kheer Recipe (Instant Pot & Stovetop) preparation with step-by-step photos and a quick video.
Ingredients
- Makhana /foxnut/lotus seed - 1½ cup
- Full fat whole milk -2 cups
- Ghee - 1 tbsp
- Almond powdered - 3 tbsp
- Sugar -¼ cup
- Cardamom powder-¼ tsp
- Saffron-a pinch
Directions
- Step 1 Press SAUTE button.
- Step 2 Add ghee into the pot
- Step 3 Add makhanas (lotus seed)
- Step 4 Roast them in the ghee for about 4 minutes or until they turn light golden brown in color. Don’t burn it.
- Step 5 Remove ½ cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
- Step 6 Add milk
- Step 7 Add sugar
- Step 8 Add crushed makhana
- Step 9 Add almond powder
- Step 10 Add saffron to the Instant Pot and mix it well
- Step 11 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).
- Step 12 Add cardamom powder
- Step 13 Cook for 2-3 minutes or until it thickens a bit.
- Step 14 Serve warm or cold and garnish with pistachios and almonds.
Makhana Kheer Recipe (Instant Pot & Stovetop) quick video:
Making of Makhana Kheer Recipe (Instant Pot & Stovetop):
1. Press SAUTE button.
2. Add ghee into the pot
3. Add makhanas (lotus seed)
4. Roast them in the ghee for about 4 minutes or until they turn light golden brown in color. Don’t burn it.
5. Remove ½ cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
6. Add milk
7. Add sugar
8. Add crushed makhana
9. Add almond powder
10. Add saffron to the Instant Pot and mix it well
11. 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).
12. Add cardamom powder
13. Cook for 2-3 minutes or until it thickens a bit.
14. Serve warm or cold and garnish with pistachios and almonds.
Stove Top Method:
1. Take a pan and add ghee
2. Add makhanas (lotus seed) and roast them in the ghee for about 4 minutes or until they turn light golden brown in color.
3. Remove ½ cup of roasted makhana and crush coarsely by pulsing then in the blender for 1-2 times.
4. Add milk, crushed makhana, almond powder and sugar, saffron, and give a quick stir. Cover the lid and cook for around 7-8 minutes while stirring it occasionally. The milk will begin to reduce and the makhanas will soften and shrink in size.
5. A cardamom powder and cook for 2-3 minutes or until it thickens a bit.
6. Serve warm or cold and garnish with pistachios and almonds.
Note:
If you don’t have almond flour, take 10 almonds and make a fine powder in a blender. You can also skip almond powder in this recipe but it really gives a rich and creamy taste. You can also add 2 tablespoons of condensed milk if you like.
