Heat ghee in a pan.

Once the ghee is hot, add Makhane and fry until they are crisp.

Remove the pan from heat and let the Makhane cool.

Crush the Makhane to make a coarse powder.

Heat milk in a pan.

Once the milk comes to a boil, add saffron strands in it.

Let the milk cook on low heat until it is reduced to half.

Add the Makhana powder in the milk and cook until the mixture thicken to a phirni consistency which is slightly thicker than kheer.

Add sugar and cardamom powder and cook for another minute.

Remove the phirni from heat and transfer it in clay serving bowls.

Chill the phirni for a few hours before serving.