Makhane ki Kheer

Roasting makhana and cashews

1. Heat ghee in a pan.
2. Add the phool makhana and cashews.
3. On a low heat, roast the makhana and cashews in ghee till the makhanas become crunchy. 
4. The cashews will also get golden. Stir often while roasting them.
5. Then remove them in a plate and keep aside. However keep the cashews separate from the makhana as we will be making a powder of the roasted makhana.

Making makhane ki kheer

1. Heat whole milk in a sauce pan or a thick bottomed pan on medium-low to medium heat.
2. Stir at intervals so that the milk does not scorch from bottom.
3. Let the milk come to a boil.
4. Whilst the milk is getting heated up, reserve ⅓ cup of the roasted makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 green cardamom pods along with a pinch of saffron strands.
5. Grind or blend to a fine powder.
6. When the milk comes to a boil, then add sugar.
7. Add the ground powdered makhana.
8. Also add the reserved ⅓ cup makhana.
9. Mix very well.
10. Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium heat.
11. Scrape the evaporated milk solids from sides of the pan and add to the milk.
12. Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
13. Stir and simmer the kheer for a minute.
14. Serve makhane ki kheer hot or warm or cold. Leftover kheer can be refrigerated. On refrigeration the kheer's consistency thickens a bit.