Heat 2 tbsp ghee in a pan and add makhana to it. Roast makhana on medium heat for 5 to 7 minutes or until they are crisp. Let it cool down completely. Now leave half cup makhana aside and crush the remaining once. You can even keep all of them the way it is or you can even grind everything, it totally depends upon your personal preference.

Heat 1 tbsp ghee in a pan and add all the chopped nuts to it and roast it for couple of minutes on medium heat. Now take it aside.

Add milk in the same pan and add a pinch of saffron to it. Now let it cook on medium heat until it it is reduced a bit. Now add sugar to it and cook it for 5 to 7 minutes on medium heat. Now add the whole makhana and powder makhana to it. Cook everything until the makhana is soft and it absorbs the milk. It will take around 10 to 12 minutes. Keep on stirring frequently so that the milk does not stick to the bottom of the pan.

Now add chopped nuts to it and cook it further for 5 minutes on medium heat. Add cardamom powder and turn off the heat.

Let the kheer cool down completely before keeping it in the fridge. It thickens as it gets cold. Chill it before serving.

Serve chilled makhana kheer as a part of your meal or as a dessert.