Heat ghee in a pan

Roast cashews until golden brown. keep it aside

In same pan, roast phool makhana until crisp and light brown. keep it aside

Reserve 1/2 makhana and grind remaining to coarse powder

Boil milk over medium heat stirring occasionally

Simmer and cook milk for 7-8 minutes stirring in between

Add saffron and mix well

Add coarsely ground makhana powder and mix

Add makhana and mix well. cook for 8-9 minutes

Add sugar and mix well. cook for 3-4 minutes.keep stirring occasionally

Add cardamom powder and mix well. cook for 1-2 minutes

Garnish with roasted cashews and serve warm/cold