Rose Coconut Makhana Kheer (Easy Phool Makhana Kheer)
Quick fox nut kheer with ghee-roasted makhana, cashew powder, coconut milk, and rose syrup. A fragrant everyday dessert served warm or chilled.
Equipment
- Heavy-bottom pan or kadai
- Blender or spice grinder
Ingredients
For the kheer
- 2 cups phool makhana fox nuts / lotus seeds
- 1 tablespoon ghee use coconut oil for dairy-free
- ¼ cup raw cashews
- 1½ cups whole milk or plant milk; see Notes
- 2 to 4 tablespoons sugar or to taste
- ¼ cup rose syrup store-bought or homemade
- 1 cup coconut milk canned or fresh
- 2 tablespoons desiccated coconut unsweetened
- 1 teaspoon cardamom powder
To finish
- ½ cup mixed roasted dry fruits and nuts of choice cashews, almonds, pistachios, raisins
- Dried rose petals, for garnish
Instructions
Prep the makhana
- Heat ghee in a heavy pan over medium heat. Add makhana and roast 4 to 6 minutes, stirring often, until crisp and lightly golden. Transfer to a plate and cool slightly.
- Measure out about ½ cup roasted makhana (roughly one-quarter of the batch) and set aside. Add the remaining roasted makhana to a blender jar with cashews. Pulse to a coarse powder. Set aside.
Cook the kheer
- Return the whole reserved makhana to the same pan. Pour in milk and cook over medium-low heat 1 to 2 minutes, stirring gently, until the milk is hot and the makhana begins to soften.
- Stir in the makhana-cashew powder, coconut milk, desiccated coconut, sugar, and cardamom powder. Cook 1 to 2 minutes more, stirring, until the kheer looks creamy and coats a spoon. Do not boil hard.
- Turn off the heat. Stir in rose syrup. Taste and adjust sugar or rose syrup if needed.
- Mix in roasted dry fruits. Garnish with dried rose petals. Serve warm, or chill and serve cold.
Notes
Rose syrup: Store-bought Indian rose syrup and homemade rose syrup both work. Add gradually; sweetness varies by batch.
Sugar balance: Rose syrup is sweet on its own. Start with 2 tablespoons sugar, then adjust after adding rose syrup.
Vegan swap: Use coconut oil instead of ghee, and replace dairy milk with almond milk or thin coconut milk. The cashew-makhana powder keeps the kheer creamy.
Thicker kheer: Blend a little more makhana or simmer 1 extra minute. Remember it thickens further as it cools.
Thinner kheer: Add 2 to 4 tablespoons warm milk or coconut milk when reheating.
Storage: Cool completely, then refrigerate in an airtight container up to 2 days. Reheat gently with a splash of milk.
Make ahead: Cook through the rose syrup step, cool, and refrigerate. Add dry fruits and rose petals just before serving so nuts stay crisp.
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