Roast the Makhana

Heat ghee in a pan. Add makhana and roast on low flame until crisp (about 5–7 minutes). Set aside half if you like a mix of whole and crushed.

Crush Half the Makhana

Pulse half the roasted makhana lightly to make a coarse powder. This helps thicken the kheer naturally.

Boil the Milk

In a thick-bottomed pan, bring milk to a boil. Lower flame and let it simmer for 5–7 minutes.

Add Makhana ' Simmer

Add both whole and crushed makhana. Let it cook on low for another 8–10 minutes, stirring occasionally.

Add Sugar ' Flavoring

Add sugar, cardamom, and soaked saffron. Stir and cook till the milk reduces and thickens slightly.

Add Dry Fruits

Fry cashews and raisins in a little ghee. Add to kheer before serving.