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Chironji & Makhane Ki Kheer

Chironji & Makhane ki Kheer is specially made during Navrati in the northern part of the country, and trust me, this is one dessert you would love having anytime of the year!
Cook Time 45 mins
Total Time 45 mins
Course Dessert
Cuisine Indian
Servings 5 serving


  • 1 cup Nut Lotus Seeds Makhana / Fox /
  • 1.5 litres Milk
  • 2 tsps Ghee
  • 1/4 cup Sugar
  • 2 tbsps Almonds Sliced
  • 12 - 15 Raisins
  • 1/2 tsp Cardamom Powder
  • 1/2 inch Cinnamon
  • 5 - 6 strands Saffron


  •  Heat ghee 1 tsp of ghee and roast makhana while continuous stirring until they becomes light brown and crisp. Remove from kadai and set aside to cool.
  • Coarsely grind 1/2 cup phool makhana and keep the remaining 1/2 cup makhana as whole.
  • Add milk to a heavy bottom pan and bring it to boil and simmer until it is reduced to about 2/3 for about 8-10 minutes.
  • At this stage add the roasted makhana and simmer in low flame for about 5-7 mins stirring regularly till the kheer is thick. Add sugar at this time and cook for a couple of minutes.
  • While the kheer is cooking, heat the other 1 tsp of ghee and roast all the dry fruits in it till lightly brown.
  • To the kheer, add saffron soaked in a little milk and half the roasted dry fruits. Simmer for 3-4 minutes.
  • Serve hot or chilled garnished with the other half of dry fruits.
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