Name: Carrot Makhana Kheer - Instant Pot
Prep time: 5 min
Cook time: 30 min
Total time: 35 min
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

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Carrot Makhana Kheer is a delicious pudding made with healthy, gluten-free fox nuts. The creamy kheer is cooked with milk, 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 in her cooking every year!

What is Makhana?

Makhanas, also called fox nuts, or lotus seeds, come from a plant called Euryale Fox. These seeds are using in India to make sweets, 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 stovetop:

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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

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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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