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!
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.
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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- 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
Turn Instant Pot to Sauté(more) mode. Add 1 tablespoon of ghee or oil.
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.
Add remaining ghee or oil and cashews. Roast the cashews for 2-3 minutes. Take the cashews out and save them for garnishing.
Add shredded carrots and sauté them in the ghee or oil for a minute.
Add the crushed makhana to the Instant Pot.
- Add milk, cardamom powder, saffron and sugar. Give a quick Stir.
- Close Instant Pot with pressure valve to sealing. Set Instant Pot to Pressure Cook/Manual(Low Pressure) for 10 minutes.
- Open the lid after 10 minute natural pressure release.
- Stir in the roasted cashews. Garnish with reserved makhana.
- Enjoy warm or chilled!
Recipe Video
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!
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Author: Archana
Hey there! I am a techie turned recipe developer, cooking instructor, and food blogger. I love food and enjoy developing easy and healthy recipes for busy lifestyles. I live New Jersey with my husband and two sons.
Kalbap says
Hey Archana I tried this out because I was curious to try out this makhana which I had never heard of before.
I added way too much shredded carrots to the recipe and guess what I ended up with– carrot halwa!!! In my Ninja blender the roasted makhana on pulsing really got ground to a more finer powder and it formed the body of the kheer-halwa. So if any one is looking for a dairy free and gluten free thickener this may be a good substitute.
By itself the makhana is flavorless, bland and uninteresting!!!
Archana says
Hi Kalyani, Yes you have to just pulse lightly, you can also crush them in a zip lock bag. They are healthy and taste delicious like popcorn with some turmeric and salt too!