First heat a pan, add about a tbsp of ghee in it. Once it melts add the makhana in it. Now roast the makhana in a low flame for about 2 to 3 minutes. Remove it from the pan and keep it aside. Let it cool down completely.

Now lets boil the milk, add a bay leaf in it and let it boil. Now remove the soaked nuts and chop them into pieces and add this too while the milk is getting boiled.

Once the makhana gets cool down. Put them into a grinding jar and coarsely grind them as shown in the image below. Now add this to the milk. Give it a mix. Cook for 5 to 7 minutes on a low flame.

Lastly add some elaichi powder and mix it well with the kheer. Cook for another 5 minutes. You will notice that the kheer has turned thicker and creamier.

Now at this point switch off the flame. Let it cool down completely. Keep it in a refrigerator for about 2 hours and serve it chilled.