Mahane ki Kheer is an Indian milk pudding of foxnuts slowly stewed in milk and sweetened with sugar or jaggery.

In India, in the northern and western parts of the country, Euryale ferox seeds are often roasted or fried, which causes them to pop like popcorn and are eaten with a sprinkling of oil and spices. Makhana is an auspicious ingredient in offerings to the Goddesses during festivals and is used to show reverence. Makhanas are used to make a porridge/pudding called Kheer of Makhana or ‘Makhana  Kheer’ . ~ Wikipedia

Ever since my childhood, I’ve looked forward to the festival of Navratri. As a child I was not aware of the significance of the festival. It was the delicious food prepared by my mother during the festival that was the main appeal. Till date I don’t know why its called fasting. Most dishes are deep fried. Other dishes which include fruit, sabudana and vegetables are tasteful and full of flavour. The dishes I prepare today are mostly what my mother cooks. A few dishes I have learnt from neighbours and the extended family.

In my family we eat the ‘falhar’ or fasting food for the first seven days. On ‘Ahstmi’ or the eighth day, we do the pooja and have Sooji Halwa, Kale Chane and Puris for ‘parsad’.

Euryale ferox or Fox Nut, also known as Makhana in Hindi is a flowering plant classified in the water lily family which grows best in locations with hot, dry summers and cold winters. The plant produces starchy white seeds that are edible and are collected in the late summer and early autumn. The seeds may be eaten raw or cooked.

Makhana represents an outstanding source of carbohydrates, proteins and minerals. These seeds are low in saturated fats, sodium and cholesterol and have a substantial amount of minerals such as magnesium, potassium and phosphorus.

Makhane ki Kheer

Foxnut Milk Pudding

Ingredients ~

100 gms makhana/foxnut
2 cups milk
3 tbsp sugar
2 green cardamoms, powder
kesar/ saffron strands
1 tbsp ghee/clarified butter

Method ~

1. Cut the makhanas into quarters.
2. In a heavy bottom pan, sauté the makhanas in the ghee.
3. Add the milk, sugar and cook on medium flame stirring occasionally.
4. Once the milk is thickened and the makhana is soft, take off the fire and add the cardamom powder.
5. Serve hot or cold topped with saffron strands.

For more recipes of dishes cooked in my family during the Navratri festival, please read my post, Navratri Vrat Thali.

Most of the recipes are simple and quick to cook, yet are delicious.