Heat ghee in a heavy bottom pan over medium heat.

Step 2

Once the ghee is hot, add makhana and roast on medium heat until they turn crunchy. Keep stirring frequently while roasting.

Step 3

Add whole milk and saffron (optional) to the pan, over the makhana, and bring it to a boil over medium heat.

step 4

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). 

Step 5

Add sugar and green cardamoms and cook for another 2-3 minutes.

step 6

Serve hot or chilled. The kheer will thicken slightly once cooled.

Makhane Kheer is ready to devour!