Makhana kheer
Also known as: Makhana Kheer
Makhana Kheer is a creamy dessert made from lotus seeds (makhana) simmered in milk, flavored with cardamom, and often garnished with nuts.
Nutrition per 100g
Nutrient Breakdown
Key Nutrients(14)
% DV = % Daily Value (adult RDA, ICMR 2020). Values per 100g edible portion.
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Common questions about Makhana kheer
How many calories are in 1 bowl of Makhana kheer?
1 bowl (278 g) of Makhana kheer has about 300 kcal, based on 108 kcal per 100 g.
How much protein is in Makhana kheer?
Makhana kheer provides about 3.3 g of protein per 100 g.
How much sugar does Makhana kheer contain?
Makhana kheer has about 11.5 g of total sugars per 100 g.
Is makhana kheer vegetarian?
Yes, makhana kheer is a vegetarian dish typically made from milk, fox nuts (makhana), and sugar.
What is makhana kheer typically served with?
Makhana kheer is usually served as a dessert after meals or during festive occasions.
How should makhana kheer be stored?
Store makhana kheer in a refrigerated container and consume within 2-3 days for best taste and safety.
About Makhana kheer
Makhana Kheer is a traditional Indian dessert made primarily from makhana (fox nuts), which are known for their nutritional benefits. This creamy pudding is typically prepared using milk, sweeteners, and flavored with cardamom, often garnished with nuts like almonds or pistachios.
Traditionally served at festivals and special occasions, Makhana Kheer combines the health benefits of fox nuts, which are low in calories and rich in antioxidants, with the richness of milk. This makes it not only a delicious treat but also a relatively nutritious option compared to many other desserts.
- Vegetarian-friendly
- Can be made with less sugar for healthier versions
- Gluten-free, suitable for gluten intolerant individuals.
Values per 100g edible portion.
Nutrition data is for reference only. Values may vary by preparation method, brand, and region. Full disclaimer
Contains data from Indian Nutrient Databank (INDB), University of Edinburgh, licensed under CC BY 4.0, modified for presentation.
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