Makhane ki Kesar Kheer: Quick Answer
Makhane ki kheer tastes even better with kesar. Makhane ki kesar kheer is roasted makhana simmered in full-cream milk with sugar, elaichi and soaked kesar. Roast 1½ cups makhana in 1 tbsp ghee, crush half of it, and simmer in 1 litre milk for 15–20 minutes. Add sugar, then 15–20 soaked kesar strands and elaichi in the last 5 minutes. Top with dry fruits.
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The kheer that made me write this
I recently ate a makhana kheer packed with lots of kesar. Every single bite had a kesar strand you could see and taste. Honestly, it was epic.
- That’s the version I’m sharing here
- Generous kesar, soft makhana, thick milk
- Good for Diwali, and for vrat days too
Ingredients
This makes a thick, creamy kheer for 4–5 people. Use full-cream milk, toned milk won’t get the same body.
| Ingredient | Amount |
|---|---|
| Full-cream milk (doodh) | 1 litre |
| Makhana | 1½ cups (about 40 g) |
| Ghee | 1 tbsp |
| Sugar | 5 tbsp (about 65 g) |
| Kashmiri kesar | 15–20 strands |
| Warm milk (to soak kesar) | 2 tbsp |
| Elaichi, crushed | 4 pods (or ¼ tsp powder) |
| Badam, chopped | 8–10 |
| Kaju, chopped | 8–10 |
| Pista, chopped | 1 tbsp |
- Serves: 4–5
- Time: about 40 minutes
Step 1: Soak the kesar
Do this first. For this kheer, I like to be generous with kesar.
- Soak 15–20 strands in 2 tbsp warm milk
- Leave for 15–20 minutes
- The milk turns deep golden
Step 2: Roast the makhana
Heat 1 tbsp ghee in a pan and add the makhana. Roast on low flame, stirring often.
- Roast for 4–5 minutes
- They’re ready when one breaks with a crunch
- Roast the chopped badam and kaju in the same pan for 1 minute
Step 3: Crush half the makhana
Take half of the roasted makhana and crush it coarsely. Keep the other half whole.
- Use a mixie on pulse for 2–3 seconds, or crush with a rolling pin
- Crushed makhana thickens the kheer
- Whole makhana gives soft bites
Step 4: Boil and simmer the milk
Bring the milk to a boil in a heavy kadhai. Lower the flame and simmer for 10 minutes.
- Stir every couple of minutes so it doesn’t stick
- Scrape the malai from the sides back in
Step 5: Add the makhana
Add both the crushed and whole makhana to the milk. Simmer on low flame for 15–20 minutes.
- The makhana turns soft and the milk thickens
- Keep stirring, makhana soaks up milk fast
Step 6: Add sugar
Add the sugar and stir till it dissolves. Cook for 2–3 minutes.
- Adding sugar later keeps the makhana from turning tough
- Taste and adjust, 5 tbsp gives a medium-sweet kheer
Step 7: Add kesar, elaichi and dry fruits
Now pour in the soaked kesar with its milk, plus the elaichi. Simmer for the last 5 minutes.
- Add the roasted badam, kaju and pista
- Keep a few kesar strands and pista for the top
- Switch off when it coats the back of a spoon
Tips from my kitchen
- Don’t over-thicken. Kheer thickens more as it cools
- Serving cold? Add 2–3 spoons of milk before chilling
- Want visible strands in every bite? Use the full 20 strands and don’t crush them
- Use good kesar. Here the strands are the star, so I prefer Mongra for its denser fragrance and flavour
Which kesar to use
For kesar you can see and taste in every bite, you need long, dark red strands. Mongra grade gives exactly that.
- Grade guide: (read: Mongra Saffron)
- Spot fake kesar: (read: How to Identify Pure Kashmiri Kesar)
More Diwali kheer
If makhana kheer isn’t your thing, try these.
- Our family prasad: (read: Panchmeva Kesar Kheer)
- At Diwali we also make phirni at home: (read: Kesar Phirni Recipe)
- All kesar mithai ideas: (read: Kesar in Diwali Sweets)
Makhane ki Kesar Kheer FAQs
How much kesar for makhana kheer? 15–20 strands for 1 litre milk, soaked in 2 tbsp warm milk.
Why crush half the makhana? Crushed makhana thickens the milk. Whole makhana keeps soft bites in the kheer.
Can I make makhana kheer with jaggery? Yes. Add powdered jaggery after switching off the flame and letting the kheer cool slightly, or the milk can split.
Is makhana kheer served hot or cold? Both. Warm in winter, chilled after Diwali puja. Add a little milk before chilling.
How long does it stay fresh? 1–2 days in the fridge in a covered bowl.
