Ingredients

• 2 cups Makhana (fox nuts)
• 1 litre Full-fat milk
• 1/2 cup Sugar (or to taste)
• 1 tbsp Ghee
• A few strands of Saffron
• 1/2 tsp Cardamom powder
• 2 tbsp chopped Nuts (almonds, pistachios) for garnish

Instructions

1. Heat ghee in a pan and roast the makhana on low heat until they are crisp. This takes about 8-10 minutes. Let them cool.
2. Coarsely grind about 3/4 of the roasted makhana, leaving the rest whole.
3. In a heavy-bottomed pot, bring the milk to a boil.
4. Add the ground and whole makhana to the milk. Cook on a medium-low flame, stirring frequently, until the milk thickens and the makhana softens.
5. Add sugar, saffron strands, and cardamom powder. Stir until the sugar dissolves completely.
6. Simmer for another 5-10 minutes until the kheer reaches your desired consistency.
7. Garnish with chopped nuts and serve warm or chilled.