Carrot Makhana Kheer {carrot foxnuts pudding}- Instant Pot

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Carrot Makhana Kheer – A deliciously creamy dessert made with the healthy, gluten free fox nuts cooked with milk, carrots with the floral essences of cardamom and saffron.

A brand new nut that was introduced to me only this past summer, by no other than my mom, who continues discover new foods without ever getting on google or the Internet. It truly amazes me how much she knows about food and how many new ingredients she incorporates in her cooking every year!

carrot makhana kheer

Makhana or Fox nuts are part of a lotus flowers. There are some amazing articles out there explaining the process of how these are harvested and packaged. These makhana are also approved as a fasting food.

carrot makhana kheer

My mom brought a large bag when she arrived from India and roasted many of them with little ghee, salt and turmeric as yummy and crunchy snack of the boys.  They are gluten-free, low-calorie and low sodium nuts making them ideal to incorporate in our diets. In addition to serving them as a snack she also made us a delicious curry and this carrot makhana kheer with vegan options.

Here is an Instant Pot Carrot Makhana Kheer recipe, which is also easy to cook on stove top:

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Carrot Makhana Kheer - Instant Pot
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
 
A delicious, creamy and healthy pudding with shredded carrots and fox nuts!
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 245 kcal
Author: Archana
Ingredients
  • 2 tablespoon ghee divided coconut oil for vegan
  • 2 cups makhana
  • 1/3 cup whole cashews
  • 2 carrots peeled and shredded, about 2 cups
  • 2 cups low fat milk almond or coconut milk for vegan
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon saffron
  • 1/4 cup sugar
Instructions
  1. Turn Instant Pot to Sauté(more) mode. Add 1 tablespoon of ghee or oil.

  2. Add makhana's and roast them in the ghee or oil for about 5 minutes or until they turn golden brown. Take the roasted makhana out and allow them to cool. Reserve half cup of makhane for garnish. Crush the remaining roasted makhana coarse by pulsing then in the food processor for 1-2 times.

  3. Add remaining ghee or oil and cashews. Roast the cashews for 2-3 minutes. Take the cashews out and save them for garnishing.

  4. Add shredded carrots and sauté them in the ghee or oil for a minute.

  5. Add the crushed makhana to the Instant Pot.

  6. Add milk, cardamom powder, saffron and sugar. Give a quick Stir.
  7. Close Instant Pot with pressure valve to sealing. Set Instant Pot to Pressure Cook/Manual(Low Pressure) for 10 minutes.
  8. Open the lid after 10 minute natural pressure release.
  9. Stir in the roasted cashews. Garnish with reserved makhana.
  10. Enjoy warm or chilled!
Recipe Notes

Few options - 

Double up on the makhana, add 1-2 tablespoons of ground nuts and you have a perfect fasting food!

Skip Makhana, add 1-2 tablespoons of ground nuts and you have a delicious carrot kheer!

Nutrition Facts
Carrot Makhana Kheer - Instant Pot
Amount Per Serving
Calories 245 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 6g 30%
Cholesterol 28mg 9%
Sodium 78mg 3%
Potassium 333mg 10%
Total Carbohydrates 24g 8%
Dietary Fiber 1g 4%
Sugars 20g
Protein 6g 12%
Vitamin A 104.3%
Vitamin C 2.5%
Calcium 15.6%
Iron 4.5%
* Percent Daily Values are based on a 2000 calorie diet.

 

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