Ingredients:
· 1 cup makhana
· 2 cups whole milk
· 3-4 green cardamom, powdered in a mortar-pestle
· 10-12 cashews or almonds – blanched and sliced
· 1tbsp golden raisins
· 34tbsp sugar or as required
· 1 pinch saffron
· 2-3tsp ghee

Method:
Heat ghee in a pan. Add the makhana and cashews. On a low heat, roast till the makhana become crunchy. The cashews will also get golden. Stir often while roasting them. Then remove them in a plate and keep aside. Heat whole milk in a sauce pan or a thick bottomed pan on low-medium heat. Stir at intervals so that the milk does not scorch from bottom. Let the milk come to a boil.

Reserve one-third cup of the roasted makhana and add the remaining in a grinder. Add cardamom seeds from four green cardamom pods along with a pinch of saffron strands. Grind to a fine powder. When the milk comes to a boil, then add sugar. Add the ground powdered makhana. Also add the reserved makhana. Mix very well.

Simmer till the makhana softens and the milk thickens a bit, about nine to 10 minutes on a low- medium heat. Scrape the evaporated milk solids from sides of the pan and add to the milk. Lastly, add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step. Stir and simmer the kheer for a minute. Serve makhane ki kheer hot or warm or cold.