Heat the ghee in a pan on medium heat. Once hot fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.
Remove it to a bowl or plate and let it cool to touch

Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.

Once cooled, crush a few makhana into a coarse powder.This helps to thicken the kheer.
Now the milk is thickened and add makhana. Let it simmer for 4-5 minutes.

Then add sugar and let it simmer for 2-3 minutes
Add cardamom powder and dryfruits of your choice. stir well.. Turn off the gas.bring on room temperature than serve chilled.

Decorated with rose petals.