Ingredients:

• 1 tsp Ghee (clarified butter)
• 1 tsp Raisins
• 2 cups Phool makhana (Fox nuts or lotus seeds)
• 750 ml Milk
• Saffron few strands
• 1/4 cup Sugar
• 5-6 Green cardamom 
• 10 Soaked and Peeled Almonds
• 1 tsp Almonds, chopped
• 1/2 tsp Pistachio, chopped
• few rose pettals for garnishing

Instructions:

1. Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.

2. Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl.

3. In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.

4. Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, Gring half makhana into a coarse powder with soaked almonds,Green cardamom and saffron . This helps to thicken the kheer and give a creamy flavour.

5. Now the milk is thickened add prepared makhana. Let it simmer for 4-5 minutes.

6. Then add sugar and let it simmer for 2-3 minutes

7. Add Dryfuits and stir. Turn off the stove.

8. Garnish with fried cashews and raisins and rose petals.