There is a particular kind of kitchen fatigue that sets in around day four of Navratri. The sabudana has been made three ways, the singhare ki puri has been fried one too many times, and by evening all you really want is something sweet that doesn't feel like a compromise. That's where this recipe from Chef Sanjeev Kapoor lands — quietly, helpfully, right on time.
Posted as part of his nine-day Navratri dessert series on Instagram, this makhana and shakarkand kheer is the kind of dish that earns its place without any fuss.
What goes into it
The ingredient list is short and almost entirely pantry-ready for anyone observing an upvas. You'll need three-quarters of a cup of makhana (fox nuts), one large sweet potato peeled and thickly grated, three cups of fresh milk, two tablespoons of pure ghee, half a cup of sugar, green cardamom powder, and a small handful each of finely chopped cashews and almonds. Slivered almonds go on top as a garnish.
All of these — milk, ghee, makhana, shakarkand, nuts — fall comfortably within the ingredients typically permitted during Navratri fasting, which makes this a genuinely practical sweet option rather than a workaround.
How to make it
The method is straightforward and forgiving. Start by warming the ghee in a heavy-bottomed pan and roasting the makhana until they turn crisp and lightly golden. Set them aside, then fry the chopped cashews and almonds in the same pan until fragrant and golden — set those aside too.
Add the grated sweet potato directly to the pan and cook it for five to six minutes. Pour in the milk, cover, and let everything simmer on medium-low heat for eight to ten minutes until the sweet potato softens completely.
Meanwhile, crush the roasted makhana coarsely in a mortar, keeping a few uneven pieces for texture. Stir the crushed makhana, fried nuts, cardamom powder, and sugar into the pan. Cook gently, stirring, until the sugar dissolves and the kheer thickens to a velvety consistency. Serve warm, topped with slivered almonds.
The whole process takes well under thirty minutes, and the result is a kheer that is creamy from the milk, lightly sweet from the shakarkand, and satisfyingly nutty from the makhana.
Why this matters for a food audience in India
Navratri is observed by millions of people across India — from Gujarat and Rajasthan to Delhi, Maharashtra, and beyond — and the fasting food culture around it is quietly rich and deeply regional. But recipe fatigue is real, and the pressure on home cooks to keep vrat meals interesting across nine days is genuinely felt.
What Sanjeev Kapoor does here is demonstrate that fasting food doesn't have to be austere or repetitive. Sweet potato is underused in Indian desserts despite being naturally sweet, nutritious, and widely available. Makhana, long a fasting staple, adds body and a pleasant bite when coarsely crushed rather than left whole. Together they produce something that feels considered — not just filling a gap in the Navratri menu, but actually worth looking forward to.
For home cooks keeping a fast this season, or for anyone feeding guests who are, this is a useful and genuinely delicious addition to the rotation.