Ingredients:

2 tbsp Ghee

2 ½  Cups Makhana/Foxnuts

6-8 Cashew Nuts, halved

1 litre Milk

½ Tsp Cardamom Powder

6-7 tbsp Sugar

Saffron, Few strands

For Garnish

1 tbsp Pistachios, chopped

Process

• Heat ghee in a pan. Add makhana and roast until it absorbs all the ghee.
• Divide the makhana in two parts. Crush half the quantity of makhana and reserve the rest. keep them aside.
• Heat ghee in a pan. Add in cashew nuts and cook for around 4-5 minutes or until it turns golden brown in colour. Remove from flame and keep aside.
• Add the crushed part to the milk, followed by the whole makhana.
• Boil the milk then turn the flame to medium low. Simmer the milk until it reduces to 3/4th of its quantity.
• Keep stirring the milk constantly. When the makhana has turned soft, add sugar, saffron and cardamom powder. Mix well and cook for 4-5 minutes. Switch off the flame.
• Serve the makhana kheer hot or chilled.