Makhana kheer is festival food across North India — and it is easy to make lighter without losing its soul.
Roast a cup of makhana in a teaspoon of ghee until crisp. Crush half, leave half whole. Simmer in milk for 15 minutes, sweeten with jaggery off the heat, finish with cardamom and a few nuts.
The crushed foxnuts thicken the kheer naturally — no cream, no condensed milk needed.