There is something inherently soul warming about a bowl of slow cooked Kheer. When the crunch of fox nuts (Makhana) meets the rich, nutty aroma of traditional Gawa Ghee, it creates a dessert that is both sophisticated and deeply rooted in tradition.

This Makhana Kheer (or Payesh) is perfect for festivals, special occasions, or simply those evenings when you crave a wholesome sweet treat.

Prep time: 10 mins | Cook time: 30 mins | Serves: 4

Ingredients

2 cups Phool Makhana (Fox Nuts)

1.5 tbsp Ghritoraj Gawa Ghee

1 liter Full-fat milk

1/2 cup Sugar (or crushed jaggery/mishti doi for a deeper flavor)

1/4 tsp Green cardamom powder

A pinch of Saffron strands (soaked in 2 tbsp warm milk)

Handful of chopped almonds, cashews, and pistachios

Optional: 1 tbsp raisins

Instructions

1. Roasting the Makhana

Heat 1 tbsp of Ghritoraj Gawa Ghee in a heavy bottomed pan or an iron kadhai. Add the Makhana and roast them on low flame until they become crunchy and easily snap when pressed.

Pro Tip: Roasting in pure ghee ensures the Makhana absorbs that signature golden aroma right from the start.

2. Preparing the Base

Once roasted, take out about 3/4 cup of the Makhana and grind them into a coarse powder. Leave the rest whole for texture. Set both aside.

3. Thickening the Milk

In the same pan, pour in the milk. Bring it to a boil, then lower the heat and let it simmer. Stir occasionally to prevent sticking. Allow the milk to reduce by about 25% until it looks slightly creamy.

4. The Slow Simmer

Add the coarsely ground Makhana powder and the whole roasted Makhana to the milk. Simmer for another 10 - 12 minutes. The ground Makhana acts as a natural thickener, giving the Kheer a rich, "Rabri-like" consistency.

5. Flavor & Sweetness

Add the sugar (or jaggery), saffron milk, and cardamom powder. Stir well until the sweetener is completely dissolved.

6. The Final Tempering

In a small tempering pan, heat the remaining 1/2 tbsp of Ghritoraj Gawa Ghee. Lightly fry the chopped nuts and raisins until the cashews turn golden. Pour this aromatic garnish ghee and all directly into the Kheer.

Serving Suggestions

Warm: Serve it immediately for a comforting, flowy consistency.

Chilled: Let it cool to room temperature and then refrigerate for 2 hours. The Kheer will thicken further, making it a perfect summer dessert. Lo

Why use Ghritoraj Gawa Ghee?

Using slow cooked, traditional Gawa Ghee adds a layer of complexity to the dessert that regular butter or oils simply cannot match. It enhances the natural nuttiness of the Makhana and gives the Kheer a glossy, professional finish.

Ready to recreate this royal dessert at home? Click the link to shop Ghritoraj Gawa Ghee and bring the authentic taste of tradition to your kitchen >> Ghritoraj Ghee Link