makhana coconut kheer
Creamy, lightly spiced, and gently sweet, this kheer is perfect as an evening treat, post-yoga nourishment, or when you want something comforting without feeling heavy.
Makhana (fox nuts) are ideal for modern women juggling full lives while trying to stay balanced. I had never heard of them until my Ayurvedic doctor recommended them to me and now I love including them in my diet from time to time!
Key Benefits
Balances Vata & Kapha
Calms the nervous system, supports hormonal steadiness, and reduces that wired-but-tired feeling.
Boosts Ojas (vitality & glow)
Supports energy, immunity, skin radiance, and emotional resilience.
Reproductive Health & Fertility
Traditionally used to strengthen the uterus lining, support hormonal balance (estrogen/progesterone), and enhance fertility.
PMS & Cycle Support
Rich in magnesium and potassium… helps ease cramps, muscle tension, bloating, and mood swings.
Bone Strength & Menopause Support
High calcium content supports bone density, especially important post-menopause.
Skin & Hair Love
Antioxidants help slow premature ageing, while protein supports hair strength and elasticity.
Gentle on Digestion
Light, anti-inflammatory, and fibre-rich… supportive for sensitive digestion and constipation.
Pregnancy-Friendly Nutrition
Mineral-dense (calcium, iron, magnesium, phosphorus) and easy to digest when prepared properly.
Serving – 1
Ingredients
1 cup makhana (fox nuts)
1 tsp ghee (or coconut oil for a cooling effect)
1½ cups coconut milk or cow’s milk
1–2 tbsp jaggery or maple syrup (to taste)
½ tsp cardamom powder
Pinch of cinnamon (optional but cosy)
Pinch of nutmeg (optional but grounding)
1 tbsp shredded coconut
few strands of saffron
Optional toppings: sliced almonds, pistachios, rose petals 🌸
Method
Dry roast the makhana in a pan on medium heat until crisp. Cool slightly, then roughly crush (this helps with digestion).
meanwhile, Heat ghee in a separate pot.
Add coconut milk and bring to a boil, then Simmer on low, stirring often, until thick and creamy (10–15 mins).
add the makhana to the pot.
Stir in jaggery/maple syrup, cardamom, and spices.
Finish with shredded coconut. Serve warm, slow, and present.
Dosha Adaptation Guide
VATA – Vata types will find it grounding and calming… adding a little extra ghee or almond oil while cooking can enhance nourishment, while sweetening with maple syrup or jaggery and a pinch of nutmeg or saffron supports the nervous system and emotional balance. Garnishing with rose petals and enjoying it warm, ideally with a cup of chamomile or fennel tea, makes it even more soothing.
PITTA – For Pitta types, this kheer is naturally cooling and gentle on excess heat. Using coconut oil instead of ghee, reducing warming spices like cinnamon and nutmeg, and emphasising cardamom or a few drops of rose water keeps it light and calming. Sweeten with maple syrup or jaggery and serve slightly cool or at room temperature for maximum balance.
KAPHA – Kapha types can enjoy a lighter, more energising version by reducing the coconut milk, using minimal ghee or coconut oil, and adding a pinch of dry ginger or black pepper to stimulate digestion. A touch of raw honey once the kheer has cooled slightly adds gentle sweetness, and serving it warm and fresh with a cup of ginger or tulsi tea keeps it light yet nourishing.
