Ina pan add 1 teaspoon of ghee, add 1 cup of makhana and roast it for few mins. Cool it down completely

In another pan add ½ litre of milk and boil it for 10-15 mins, now add ½ teaspoon of Elaichi powder, 6-7 kesar strands and ½ cup of sugar.

Let the sugar melt, boil it for another 3-4 mins and keep stirring in between.

In a mixer grind the roasted makhana, make its fine powder and pour it in milk…. give it one boil. Bring it to room temperature

Chopped around 8-9 pista finely and put it in a kheer. Refrigerate it and serve cold.

Notes: Addition of the powdered makhana can make the milk slightly thick and less heavy as there is no addition of malai, milk powder or khoya