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Phool Makhana Kheer Recipe

Phool Makhana Kheer Recipe - Makhane Ki Kheer

Phool Makhana Kheer recipe with step by step photos.
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 3 to 4


  • Phool Makhana or lotus seeds - 1 cup
  • Milk - 1/2 litre
  • Cane Sugar - 1/3 cup
  • Cardamom powder - 1/4 tsp
  • Saffron strands - 1 pinch
  • Ghee - 2 tbsp divided
  • Cashew nuts - 1 tbsp broken


  • Heat a pan, add 1-1/2 tbsp ghee, add phool makhana and roast over low flame till crisp and crunchy. Keep aside.
  • Add milk in a sauce pan and bring to a boil.
  • Remove 2 tbsp milk into a small bowl and soak the saffron strands in it.
  • Simmer the flame and let the milk thicken and reduce a bit. This should take 7 to 8 mins.
  • Add cane sugar, cardamom powder and mix well.
  • Crush the saffron strands and add the saffron milk to the simmering milk.
  • Add roasted phool makhana and simmer for 2 to 3 more mins.
  • Heat a tempering pan, add ghee, cashew nuts and roast till brown.
  • Transfer to the simmering kheer, mix well and take off flame.
  • Let it cool down completely.
  • Refrigerate and serve this phool makhana kheer chilled.