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    Home » Desserts

    Instant Pot Carrot Makhana Kheer

    Published: Dec 21, 2017 · Modified: Dec 23, 2022 by Archana · This post may contain affiliate links · As an Amazon Associate I earn from qualifying purchases · 5 Comments

    188 shares
    Jump to Recipe

    Carrot Makhana Kheer is a delicious pudding made with healthy, gluten-free fox nuts. The creamy kheer is cooked with milk, and carrots and laced with the floral essences of cardamom and saffron.

    carrot makhana kheer

    My mom recently introduced me to Makhana when she brought a bag of Makhanas with her from India. It truly amazes me to see her incorporate new ingredients in her cooking every year!

    carrot makhana kheer

    What is Makhana?

    Makhanas, also called fox nuts, or lotus seeds, come from a plant called Euryale Fox. These seeds are used in India to make sweets, and savory dishes and are used to make special fasting foods. They are gluten-free, low-calorie, and low in sodium.

    carrot makhana kheer

    How to use Makhana

    Makhanas can be simply roasted with a little ghee, salt, and turmeric to enjoy as a crunchy snack. Mom also made us a delicious Kaju Makhana curry that I cannot wait to learn and share with you. Today I am excited to share her carrot makhana kheer with vegan options.

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

    More Indian Dessert Recipes:

    • Jalebi
    • Rice Kheer
    • Shrikhand
    • Kalakand

    ★ Have you tried this recipe? We love your feedback, Please click on the stars in the recipe card below to rate

    Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
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    5 from 4 votes

    Carrot Makhana Kheer - Instant Pot

    A delicious, creamy and healthy pudding with shredded carrots and fox nuts!
    Prep Time5 mins
    Cook Time30 mins
    Total Time35 mins
    Course: Dessert
    Cuisine: Indian
    Servings: 4
    Calories: 245kcal
    Author: Archana Mundhe

    Ingredients

    • 2 tablespoons ghee divided use coconut oil for vegan
    • 2 cups makhana
    • ⅓ cup whole cashews
    • 2 carrots peeled and shredded, about 2 cups
    • 2 cups low fat milk almond or coconut milk for vegan
    • ½ teaspoon cardamom powder
    • 1 pinch saffron
    • ¼ cup sugar

    Instructions

    • Turn Instant Pot to Sauté(more) mode and heat half of the ghee.
    • Add makhana's and roast for about 5 minutes or until they turn light 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. Serve warm or chilled.

    Video

    Notes

    Few options - 
    Double up on the makhana, add 1-2 tablespoons of chopped nuts and you have perfect fasting food.
    Skip Makhana, add 1-2 tablespoons of chopped nuts and you have a delicious carrot kheer.

    Nutrition

    Calories: 245kcal | Carbohydrates: 24g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Cholesterol: 28mg | Sodium: 78mg | Potassium: 333mg | Fiber: 1g | Sugar: 20g | Vitamin A: 5215IU | Vitamin C: 2.1mg | Calcium: 156mg | Iron: 0.8mg
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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 in New Jersey with my husband and two sons.
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    1. Kalbap says

      January 27, 2018 at 2:10 pm

      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!!!

      Reply
      • Archana says

        January 28, 2018 at 10:14 pm

        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!

        Reply
    2. Deepa Doddihal says

      May 10, 2020 at 7:14 pm

      Made this kheer today and it turned out awesome. Everyone loved it and it was so easy to make!.5 stars

      Reply
      • Archana says

        May 11, 2020 at 5:38 pm

        Thank you Deepa

        Reply
    3. Shweta says

      September 12, 2020 at 4:43 pm

      This recipe was such a hit. Creamy, nutritious, and fulfilling. A definite keeper. Thank you for the recipe.

      Reply

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    Hi, I'm Archana: a former software engineer, now a full-time blogger. I am a mother of two boys who share my love for food and cooking. Words I love to hear are, “Mom, what’s for dinner?” The same words I say to my mom every time we speak. I live in the greater New York City Area with my husband and sons.

    Learn More About Me!

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