The key ingredients include makhana full cream milk sugar or jaggery and cardamom powder.

Dry fruits like almonds cashews raisins and saffron can be added for extra richness.

The kheer can be sweetened with sugar jaggery or even natural alternatives like honey.

Cardamom saffron and rose water are often used to enhance the aroma and taste of the kheer.

Store makhana in an airtight jar and dry fruits in a cool place to retain freshness.

Start by roasting the makhana in ghee until they become crisp and slightly golden.

Heat milk on medium flame until it thickens slightly and develops a creamy consistency.

Add roasted makhana to the milk and let it simmer until they soften and absorb the flavor.

Mix in sugar or jaggery and stir continuously until fully dissolved into the kheer.

Top with dry fruits saffron strands and cardamom powder for a festive touch.

Makhana provides a good amount of plant-based protein for strength during fasting.

The light texture of makhana makes the kheer easy to digest for all age groups.

The combination of milk and makhana supports strong bones and teeth.

This kheer gives sustained energy making it ideal for fasting or long festival days.

Makhana contains antioxidants that support immunity and overall health.

Serve chilled or warm depending on preference as both versions taste delicious.

Pair Makhana Kheer with kuttu puri or sabudana khichdi for a wholesome fasting meal.

Refrigerate leftover kheer and consume within 1-2 days for best taste and freshness.

Heat gently on low flame while stirring to maintain the creamy consistency.

Serve in earthen bowls or glass cups with saffron garnish for a festive look.