Heat the ghee in a heavy bottomed pan, add the makhane and roast until they turn light golden brown. Stir in between and watch over, taking care not to burn them. Set aside once done.

Cool and coarsely grind them in the mixer, take care not to powder them, just roughly crush them.

Bring the milk to a boil along with the sugar and simmer on low heat. Simmer and ;et it condensed a bit for 5-7 minutes.

Add the crushed makhane. Simmer and cook, stirring in between on sim for 20- 25 minutes.

Add the saffron milk and cardamom powder. Cook for another 10 minutes on low heat. If the Kheer turns too creamy and thick, adjust by adding more milk while simmering.

Once done, take off heat. Cool. Garnish with slivered badam and kishmish.