Collect all the ingredients needed. Heat ghee in a pot or any deep pan.

Fry the nuts in the ghee and take it out and let it cool.

In the same pot, no need to add ghee, add in the Foxnut or Makhana and roast it. The Makhana will absorb all the remaining ghee. Roast till the Makhana snaps like a popcorn on pressing between your fingers. That means it’s ready put it a plate and let it cool.

In the same vessel, pour in the milk, add saffron and let it come to a boil. In the meantime chop few nuts and Fox nuts for and keep few whole foxnuts for garnishing.

Powder the rest of the roasted foxnuts and nuts in a mixer grinder.

Crush and add in the Green cardamom in the milk. I love it this way if you don’t like add in cardamom powder.

Once it comes to boil, let it boil for 2-3 minutes and then add the foxnuts and nuts powder to the milk and mix well and break the lumps with the spatula, slowly the powder will get incorporated in the milk. Mix and cook for 2-3 minutes.

Then add in the Nolen Gur or any sweetner you would like to add. It thins a bit at this stage because of the addition of the jaggery or sugar. Mix well and cook for 2-3 minutes, till it reaches the desired consistency. The kheer should slowly drip from the silicone spatula. Don’t thicken it too much because as it cools it will thicken more. Your Makhana Kheer is ready. Take it out of the stove, done leave it on the stove to cool, as it will cook further and thicken with residue heat.