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Easy Dry Fruit Kheer Recipe | 10-Min Mewa Kheer with Premix
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Easy Dry Fruit Kheer Recipe | 10-Min Mewa Kheer with Premix Recipe

Indulge in this Dry Fruit Kheer Recipe, an easy 10-min Mewa Kheer Recipe! Made with makhana, melon seeds, nuts, coconut, ghee, milk, and your choice of sweetener. This creamy Makhana Kheer for Vrat is the ultimate healthy, sugar-free Indian dessert!
Course Dessert
Cuisine Indian
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4
Calories 380kcal
Author Garima Dublish

Ingredients

  • 2 cups Phool Makhana / Fox Nuts
  • 1 cup Muskmelon Seeds / Magaj
  • ½ cup Almonds chopped
  • ½ cup Cashews chopped
  • 1 cup Dry Coconut grated
  • 2 tbsp Ghee
  • 4 tbsp Sugar or Sugar-Free adjust to taste
  • 1 litre Milk Full cream preferred
  • 1 tsp Water for roasting muskmelon seeds
  • ½ tsp Cardamom Powder / Elaichi optional, for aroma
  • 5-6 Saffron Strands / Kesar strands optional, for rich colour

Instructions

  • Roast & Crush Makhana: Dry roast makhana in a pan over medium-low heat until crispy and brittle. Let cool, then coarsely crush using a rolling pin or quick blender pulse. Set aside.
  • Roast Muskmelon Seeds: In the same pan, roast muskmelon seeds with a splash of water, stirring continuously. Semi-cover with a lid as they begin to pop and roast until golden brown.
  • Sauté the Mewa Mix: Heat ghee in a wok. Add the crushed makhana and stir briefly, then mix in chopped almonds, cashews, grated dry coconut, and the roasted muskmelon seeds. Roast on low heat for 2–3 minutes until fragrant, then turn off the flame.
  • Simmer the Kheer: Bring milk to a rolling boil in a deep vessel. Reduce heat to low, add a portion of the roasted dry fruit mixture and sweetener of choice. Simmer for 8–10 minutes, stirring occasionally until thick and creamy.
  • Serve: Garnish with cardamom powder or saffron if desired. Serve hot or chilled.

Notes

  1. Instant Premix Hack: Store leftover roasted nut mixture in an airtight container for up to 4 weeks for quick future batches.
  2. Pro Tip: Adding a splash of water while roasting seeds prevents them from burning and ensures an even crunch.
  3. Jaggery Alert: If using jaggery instead of sugar, stir it in after switching off the heat to avoid curdling the milk.
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