In a pan add ghee, now roast the makhana on low to medium flame for 2 minutes. Keep aside.

Now in the same pan, add milk and allow to boil. Once boiled up reduce the flame to medium. Add sugar and mix well. Stir occassionally to ensure milk is not stick at the bottom of the vessel.

Now add roasted makhana and allow to cook until the makhana become soft. Now add cashew makhana powder and mix well. Allow to cook on low flame until it reaches thickness of kheer. Now add cardamom powder, mix well.

Switch off the flame, transfer the kheer to serving bowl. Garnish with chopped almond and pista.