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How to Roast Makhana
Good roasting is the base for both snacks and kheer.
Heat
Use a heavy kadhai on low heat. High heat burns the outside and leaves the inside chewy.
Roast
Add 2 cups makhana and stir often for 6 to 8 minutes.
Check
Take one out, let it cool for 10 seconds and press it. If it breaks with a crunch, it is done.
Add ghee if you like
1 tsp ghee in the last 2 minutes gives a richer taste. Skip it for dry roasted.
Cool
Spread on a plate and let it cool fully before storing in an airtight jar.
Roasted makhana stays crunchy for about a week in a closed jar. If it goes soft, roast it for 2 minutes again.
For a quick snack: toss warm roasted makhana with a pinch of salt, black pepper and chaat masala.
Makhana Kheer Recipe
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Serves 4. Time: 25 minutes.
You need:
- 1 litre full cream milk
- 1.5 cups makhana
- 3 to 4 tbsp sugar, or jaggery powder to taste
- 4 green cardamom, crushed
- 8 to 10 almonds and cashews, chopped
- 1 tsp ghee
- A few strands of saffron (optional)
Roast the makhana
Roast in ghee on low heat for 5 minutes until crisp. Keep a handful aside whole and crush the rest coarsely.
Boil the milk
Bring the milk to a boil in a heavy pan, then simmer for 10 minutes, stirring so it does not stick.
Add makhana
Add the crushed and whole makhana. Simmer for 8 to 10 minutes until the makhana is soft and the kheer thickens.
Sweeten
Turn off the heat. Add sugar, cardamom and saffron. If using jaggery, add it only after the kheer cools a little, or the milk may split.
Finish
Top with chopped almonds and cashews. Serve warm or chilled.
Tips for Better Kheer
- Crush some makhana. It thickens the kheer naturally, so you do not need condensed milk.
- Do not skip the roasting. Raw makhana makes kheer taste flat.
- Fasting days: makhana kheer is popular during Navratri and other vrat days. Check your family's fasting rules for the other ingredients.
Which Makhana to Use
Bigger, puffier makhana roasts more evenly and gives a better kheer. Our Bihar makhana is large grade and works well for both. If you like ready snacks, try our flavoured makhana, and see makhana calories and protein if you are counting.
Editorial Note
How we publish Chau Foods blog guides
This article is published by the Chau Foods editorial team for general food education, ingredient guidance, and shopping support. It is not a substitute for medical advice, diagnosis, or treatment.
Reader Checklist
- Published on 10 October 2026
- Last reviewed and updated on 10 October 2026 by the Chau Foods editorial team.
- Use this guide for food education and buying decisions, not medical treatment.
- If you have allergies or a clinical diet plan, check with a qualified professional first.
About the Author
Chau Foods Editorial Team
This guide is written and fact-checked by the Chau Foods editorial team - a small group of FSSAI-certified food specialists based in Rohini, Delhi. Led by founder Mohit, the team combines direct farm-sourcing experience (California almonds, Bihar makhana from Darbhanga & Madhubani, Kashmir walnuts, Kerala spices) with hands-on quality control at the Chau Foods packing facility. We publish only what we would feed our own families, cite Indian nutrition data where relevant, and refresh every article when sourcing, pricing, or health guidelines change.
- Credentials
- FSSAI Lic. 13321008000704
- Based in
- Rohini, Delhi · since 2020
- Rating
- 4.9/5 · 27+ Google reviews
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