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A dish of makhana beer garnished with slivers of pistachio. A hand holds a spoon full of makhana keer over the dish. 

Simple Indian Dessert. Makhana Kheer

Chef Tripti
Delicious Indian dessert recipe made with phool makhana, almond milk and maple syrup.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Cuisine Indian
Servings 2 people


  • Digital scales


  • 500 ml Almond Milk
  • 20 gms Makhana or Popped Lotus Seeds
  • 15 gms Almond flakes
  • 15 gms Pistachio peeled
  • 40 ml Maple syrup
  • A few strands saffron


  • Cut the makhana in half. Slice the pistachio into slivers.
  • In a saucepan add the almond milk and bring to a boil. Then lower the heat to a medium high heat and simmer for about 10 minutes. Stir continuously to ensure nothing gets stuck to the bottom of the pan.
  • Once the almond milk has reduced a bit, add in the makhana and continue to simmer and stir for 5 minutes.
  • Now the almond milk will a bit thicker. You can test by letting it flow off the spoon. If its not just rolling off the spoon (as milk does) but forming a drop as it flows, its ready.
  • Add the maple syrup, almond flakes and pistachio (save some nuts for garnish) and continue stirring.
  • Add the saffron and continue simmering and stirring for another 5 minutes.
  • The makhana will be soft and the almond milk should be thicker by now.
  • Serve hot or cold. Garnished with almond flakes and pistachio slivers.
Keyword Dairy free, dessert, healthy, simple
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