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aerial shot of makhana kheer in a black ceramic bowl with a spoon
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5 from 3 votes

Samvat Makhana Kheer Recipe

Makhana Kheer is a delicious gluten-free Indian milk pudding made with barnyard millet, foxnut, dry fruits, jaggery, and milk. Learn how to make farali vrat ki kheer in a few simple steps.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 311kcal
Author: Hina Gujral


  • 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
  • Cup jaggery powder or white sugar
  • 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.


Calories: 311kcal | Carbohydrates: 35g | Protein: 5g | Fat: 18g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 2mg | Potassium: 199mg | Fiber: 2g | Sugar: 17g | Vitamin A: 5IU | Vitamin C: 1mg | Calcium: 55mg | Iron: 2mg