Instant Pot Carrot Makhana Kheer

Carrot Makhana Kheer is a delightful and creamy pudding made with gluten-free fox nuts. This luscious dessert is prepared by cooking makhana (fox nuts) and carrots in milk until they achieve a smooth, rich consistency. The kheer is then enhanced with the fragrant flavors of cardamom and saffron, adding a lovely floral note to each spoonful. Perfect for special occasions or a cozy night in, this kheer combines the sweetness of carrots with the unique texture of fox nuts, creating a truly comforting and flavorful treat.

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My mom recently introduced me to Makhana when she brought a bag of fox nuts from India. I love how she always finds ways to incorporate new ingredients into her cooking each year—it’s really inspiring!

During one of our cooking sessions with the Instant Pot, we decided to make Makhana Kheer. Let me tell you, the result was nothing short of amazing! In just 30 minutes, we had a heavenly, creamy kheer that tasted absolutely divine. It was a wonderful experience trying out something new and seeing how quickly we could whip up such a delicious treat.

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:

More Indian Dessert Recipes:

• Jalebi
• Rice Kheer
• Shrikhand
• Kalakand

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Recipe

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4.84 from 6 votes

Carrot Makhana Kheer - Instant Pot

A creamy delicious pudding with shredded carrots and fox nuts!

Prep Time5 minutes minutes

Cook Time30 minutes minutes

Total Time35 minutes minutes

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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