Monday, February 27, 2012

Makhane ki kheer (milk pudding)


Yes two recipes in a row! And no that’s not because of what the Google stats told me. It’s just that I happened to make these two on the same day and figured that I must write them up before I forget – much like so many other delicious, totally original recipes that could never make it to this blog of mine!

I love this dessert! To be fair, there aren’t too many desserts out there that I don’t love…but still this features in probably my top 10 desserts! Again it’s a very simple recipe. Has to be – coming from my mom. She has this knack of simplifying all recipes – big or small. Trust me she does. I can’t tell you how many times I’d tried to make baingan bharta (curried eggplant) but it just wouldn’t come up to my expectations and all these recipes I tried were so tedious. They were from all over the internet. Then I asked my mom what she does. After I got her recipe I told myself that this is the last time I’m ever trying this dish. Lo and behold! I had the tastiest baingan bharta at my table! DH absolutely loved it! And her recipe – it was so simple! You know the last time I made it I got all the ingredients measured so that I could share it over here but it’s just one of those recipes that I was talking about at the beginning – poor things they never got the privilege of being here!

Anyway enough of gabbing let me get down to the recipe!


  • 2 1/2 cups makhane
  • 3 cups milk (I’d 2% on hand so I used that. Whole milk would be much better. Don’t use anything less than 2%. If you do don’t call it a dessert Smile)
  • 6-7 tbsp sugar.
  • Chironji according to taste. It adds a nutty texture. To me this dessert is incomplete without it but you can substitute it with slivered/chopped almonds.


  1. Grind the makhane in the food processor. Most will grind to a powder and some on the top will be in chunks. That’s exactly what we want.
  2. Add the milk, sugar and makhane (from step 1) to a sauce pan and bring to a boil.
  3. Simmer till the mixture thickens. The kheer will thicken a little after cooling.

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