Layered Makhana Kheer

By Debojani Roy

Jul, 20th


4 persons
Cook Time
45 minutes
7 - 9


  • 1cup , Makhana/Fox nut
  • ½litre , Full cream milk
  • ½cup , Nestle Milkmaid
  • ½cup , Mango puree
  • 2tbsp , Chocolate syrup 
  • 2tbsp , Cashew nuts
  • 2tbsp , Raisins 
  • as required , Rose petals dried
  • 1tbsp , Ghee


  • First, heat a pan and roast the makhanas till it becomes crunchy.
  • Grind the makhanas in a grinder to make a fine powder and keep it aside.
  • In the same pan add ghee and roast the cashews and raisins.
  • Now take a heavy bottom pan and boil milk.
  • Stir the milk occasionally till it boils. Simmer the flame and let the milk reduces to one-third.
  • Then add powdered makhanas and mix well.
  • Now, add nestle milkmaid and stir continuously.
  • Adjust the consistency. Remove from flame.
  • Add roasted cashews and raisins. Let it cool down completely.
  • Now, take mango puree and chocolate syrup in separate bowl. Add makhana kheer in both the bowl.
  • Keep the original white makhana kheer in a bowl.
  • Now take the serving glasses and start layering.
  • Firstly, put the white makhana kheer, then layer it with mango puree kheer and then top it with chocolate syrup kheer.
  • Garnish it with some makhanas and rose petals. Serve it hot or cold. Enjoy!


1. Keep stirring the milk and scraping the milk solids which get collected on sides, and add them back to the milk. 2.  This kheer thickens a lot after cooling, so keep it a little flowing. 3. If you prefer chilled, then keep it in refrigerator before serving.