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.
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 into her cooking every year!
While we were trying out many of her recipes using the Instant Pot, we also decided to try this Makhana Kheer. The result was simply amazing and the heavenly kheer was ready in just 30 minutes!
Love EASY Indian Desserts? Try my Gajar Ka Halwa and Gajar Sooji Halwa recipes.
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 sweet and savory dishes and are used to make special fasting foods. They are gluten-free, low-calorie, and low in sodium.
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:
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Recipe
Carrot Makhana Kheer - Instant Pot
Ingredients
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
Nutrition
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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!
Deepa Doddihal says
Made this kheer today and it turned out awesome. Everyone loved it and it was so easy to make!.
Archana says
Thank you Deepa
Shweta says
This recipe was such a hit. Creamy, nutritious, and fulfilling. A definite keeper. Thank you for the recipe.