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Makhana Kheer

About the Recipe


  • 1½ Cup unsweetened almond milk

  • 1 Cup roasted makhana/fox nuts

  • 1 Tsp pure saffron strands

  • 3 Tbsp chopped nuts (almonds, pistachios etc)

  • 1 Tsp pumpkin seeds to garnish

  • 1 Tbsp jaggery powder or 2 tbsp dates puree made at home


  • Heat the almond milk.

  • Once it starts boiling add the saffron and nuts.

  • Now add the makhana.

  • Give it 2 boils.

  • Add the nuts and jaggery/dates puree

  • Turn off the gas and garnish with pumpkin seeds.

  • Serve hot or chilled

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