Add milk in a pan,and bring it to a boil over medium heat. Dry roast makhana and sevai separately. Keep it aside

Once the milk comes to a boil, reduce the heat to low and cook for 10-12 minutes.now take half of makhana and crush in mixture jar. Add crushed makhana and roasted vermicelli in milk. Mix well,stir continuesly.

Stir very frequently to avoid milk from scorching. Cook till vermicelli soften and milk comes thickens. Add sugar and cardamoms and cook for another 2-3 minutes. Now add whole makhana in it.and stir for 2 minutes. Take it off and allow to cool down completely.

When the kheer comes room temperature, keep it into refrigerator. The kheer will thicken slightly once cooled.After that add mango pulp in the kheer and mix it well.add some chopped pistachios and serve chilled.