Boil the milk in a heavy bottom pan. On a low flame let the makhana cook in the milk.

Once the makhana is more than halfway done, add a pinch of saffron, cardamom powder,chopped nuts. when the makhana has cooked completely and the kheer has thickened to the desired consistency, switch off the flame. serve chilled or hot.

You can roast the makahna before cutting them in half. you can also use sugar free powder instead of sugar.