Enjoy the Authentic Taste of Nepali Makhana Pudding | Recipe

1 hour 10 minutes
4 servings

Makhana Pudding is a traditional Nepalese delicacy made with makhanas (puffed lotus seeds) and milk. It has a unique taste that makes it one of the most popular desserts in Nepal. The process of making this delicious pudding is quite simple but takes some time and patience. This recipe will guide you through every step so you can enjoy the authentic taste of Nepali makhana pudding at home.
Lb00084 Makhana Pudding

Written & Reviewed by

Sunita Shrestha
Sunita is a Nepalese expat who has been passionate about weddings since her childhood. She is the author of the Nepali Wedding blog on Lalmon and has a wealth of experience in wedding planning and customs.


- 1 tablespoon ghee - 1 tablespoon grated pistachios - 1 tablespoon green cardamom seeds (crushed) - 1 tablespoon almonds - 100 grams soft white makhanas - Sugar (as desired)


1. Cut makhanas into halves and put it in a saucepan. 2. Heat the pan and add ghee into it. 3. Let the ghee become hot, see smoke coming out of the pan. 4. Pour makhana into the pan and fry it on low heat for about 5 minutes (don’t fry it too much). 5. Add milk and sugar and stir well. 6. Let it bubble for about 1 hour or until milk reduces to half and turns creamy. 7. Keep on stirring it from time to time in this whole one hour. 8. When the milk turns creamy, turn off the heat. 9. Add almonds and pistachios on the kheer stir it. 10. Let the kheer settle for ten more minutes. 11. Sprinkle crushed cardamom on the kheer.
Makhana Pudding is a delicious dessert that can be easily prepared at home with simple ingredients and steps! It's sweet, creamy and nutty flavor makes it a perfect treat for your family or friends at any occasion or celebration! Enjoy this delightful Nepali pudding to its fullest!


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