Heat ghee in a heavy bottom pan over medium heat.
Once the ghee is hot, add makhana and roast on medium heat until they turn crunchy. Keep stirring frequently while roasting.
Add whole milk and saffron (optional) to the pan, over the makhana, and bring it to a boil over medium heat.
Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.
Add almonds, cashew nuts, pistachios, and raisins and cook until kheer thickens (10-12 minutes).
Add sugar and green cardamoms and cook for another 2-3 minutes.
Serve hot or chilled. The kheer will thicken slightly once cooled.
Makhane Kheer is ready to devour!
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