Makhana kheer

तरीका

1. Heat the ghee in a heavy pan on low heat. Add the makhana and roast, stirring, for 4–5 minutes until crisp.
2. Keep a handful whole and crush the rest coarsely with a rolling pin or in a mixer.
3. Bring the milk to a boil in the same pan, then simmer for 10 minutes, stirring so it doesn't catch.
4. Add all the makhana and simmer for 10–15 minutes more, until soft and the milk has thickened.
5. Stir in the sugar, cardamom and saffron and cook for 2–3 minutes.
6. Add the nuts and serve warm, or chill it for a cool dessert.

Short on time?

Use Madhur Bhog Makhana Kheer Pre-Mix and follow the directions on the pack.