Cut 1/2 cup phool makhana in to halves and keep remaining 1/2 cup makhana as whole, or you can grind 1/2 cup makhana and keep remaining whole

Heat ghee in pan or kadai {wok}and roast almonds, cashew-nuts until light brown, add raisins and fry until they bubble up, drain from ghee and keep aside. Now add makhana and roast with continuous stirring until they becomes light brown and crisp, remove from kadai and keep aside.

Add milk to pan and bring it to boil {you can do this in separate pan too} and simmer until it starts to reduce.

Add fried makhana and simmer in low flame for 5-7 mins with regular stirring, kheer will be getting thick now. Add sugar and cook for a minute. Add cardamom powder, saffron, half of fried / roasted dry fruits and mix well, simmer for a minute on low heat and off flame. Cover and keep kheer for 5 minutes before serving.