To make makhana kheer heat the ghee in a broad non-stick pan. Add the lotus seeds and saute on a medium flame for 3 to 4 minor till they turn crisp. Remove from the flame allow it to cool and blend in a mixer to a coarse powder. Keep aside. Boil the milk in a deep non-stick pan. Add the sugar mix well and cook on a high flame for 2 min. Or till the sugar dissolves while stirring continuously. Reduce the flame to medium add the coarsely crushed lotus seeds mix well and cook for 20 min or till

Reduce to half while stirring and scraping the sides of the pan occasionally. Add the saffron and nutmeg powder mix well and cook on a medium flame for 1 more min. Switch off the flame and allow it to cool completely. Refrigerate the makhane ki kheer for at least 1hour and serve chilled garnishing with almonds and gems