Makhana Kheer is a delicious gluten-free Indian milk pudding made with barnyard millet, foxnut, dry fruits, jaggery, and milk. The simple, fuss-free making process and the creamy texture are the highlights of this kheer recipe. You can enjoy this Indian kheer while observing religious fastings such as Navratri, Shivratri, or Janmashtmi. Be sure to watch the video!
Like any other Indian kheer, Makhana Kheer in taste and texture is delicious and creamy to the core.
It is the perfect Indian dessert for a falahar diet, as many communities refrain from eating whole grains while fasting. You can make this dry fruits makhana rice kheer for other festive occasions as well.
The only twist we have introduced in the Makhana Kheer Recipe is adding barnyard millet and dry fruits. The combination of millets and foxnuts takes this humble kheer to another level of deliciousness and makes the kheer more wholesome plus fulfilling.
The two key ingredients of this kheer recipe are – Samvat Rice and Makhana.
Samvat Rice is a variety of tiny millet known as barnyard millet in Engish. It is often used as a substitute for regular rice in many religious fasting or falahari recipes.
The other names of Samvat Rice are – samo rice, sama ke chawal, samvat chawal, or vrat ke chawal. From kheer, pulao to upma, you can prepare any rice dish with this gluten-free millet.
Full Cream Milk – I highly recommend using full fat or full cream milk to make a rich and creamy kheer.
Sugar – I prefer using jaggery powder for making Makhana Kheer. It gives a delicious nutty taste and a light brown color to the kheer. You can use granulated white sugar or brown sugar.
Dry Fruits: Slived almond, cashew, unsalted pistachio, golden raisins, dried rose petals, chironji. You can roughly chop the nuts or process them in a food processor to make a coarse powder. Dry Fruits give a good taste to the kheer and add a lot of protein value.
Green Cardamom, Saffron – for the taste and aroma.
Fresh Fruits – From fresh pomegranate pearls, chopped mango pulp, apple to banana, you can add a variety of fresh fruits on top of chilled kheer to make it more nutritious and fulfilling.
Makhana Kheer Recipe Variation:
You can make this kheer with only barnyard millet or foxnuts and dry fruits only.
Makhana Kheer with Condensed Milk: You can add condensed milk to the kheer. It will thicken the kheer. Once the millet is cooked, add ½ cup sweetened condensed milk to the kheer and cook for another 5-6 minutes. Add some sugar if the kheer is not sweet enough for your taste.
Vegan Makhana Kheer: To make a vegan kheer, replace ghee with coconut oil and dairy milk with coconut milk or almond milk.
Watch Makhana Kheer Recipe Video
Transfer the makhana kheer to an airtight container. Store it in the refrigerator for 2 – 3 days. It remains fresh. Reheat in a microwave or saucepan on the stovetop. You can enjoy makhana kheer chilled as well.
It cannot be frozen, as the milk will curdle when thawed or reheated.
More Indian Kheer Recipes
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Samvat Makhana Kheer Recipe
- Heavy Bottom Kadhai
- 3 tablespoon ghee (clarified butter)
- 1 Cup foxnut (makhana), cut into half
- ¼ cup barnyard millet (samvat/sama rice)
- 1 litre full cream milk
- 1 teaspoon green cardamom powder
- ¼ teaspoon saffron strands
- ⅓ Cup jaggery powder or white sugar
- ⅓ Cup dry fruits (sliced almond, pistachio, cashew)
- Clean and rinse millet with water. Set aside in a sieve or colander.
- Heat 2 tablespoons of ghee in a pan. Add foxnut and roast over low heat till crispy. Keep stirring them while roasting else they burn very fast. Once roasted, transfer to a plate and set aside.
- In the same pan, heat the remaining ghee, add rinsed millet, and fry for 40 – 50 seconds.
- Add milk, and stir to combine the millet into the milk. Simmer the milk over low heat, keep stirring at regular intervals, and let it reduce to half the original amount.
- Once the millet is fully cooked, add cardamom powder and saffron. Stir to combine into the milk. You have to cook the millet till it is soft, mushy, and the texture of the kheer is creamy.
- Add roasted foxnut, jaggery powder, and stir to mix. Add chopped dry fruits and simmer the kheer for 2 – 3 minutes. Do not cook for too long after adding foxnuts.
- You can serve it either warm or allow it to cool down at room temperature. If you like it chilled, keep the kheer in the refrigerator for 1 – 2 hours after coooling it down at room temperature.
- Garnish Makhana Kheer with sliced dry fruits and rose petals. Enjoy!
- Make sure you use full cream or full fat milk for making the kheer.
- Keep stirring the kheer at regular intervals while simmering to avoid milk or millet getting burnt.
- Check rice for doneness at regular intervals while cooking.
- Do not add the sugar before the millet is fully cooked.
- You can make this kheer in an instant pot as well. Add all the ingredients in the inner pot. Set Pressure Cook Mode for 10 minutes. Seal the lid. After 10 minutes check rice for doneness. If the kheer is not thick enough, set SAUTE mode for 10 minutes and allow the kheer to simmer till it thickens.