Heat ghee in a heavy bottomed pan.

Add the makhanas and slow roast till it turns golden and crisp.

Grind roughly and Keep it aside.

Pour milk into a heavy bottomed pan.

Boil the milk on medium heat for 10 more minutes or till it becomes a little thicker.

Add roasted makhana's, covonut powder and mix well.

Simmer this mixture for 5 minutes, till it becomes creamy and soft.

Add condensed milk, cardamom powder, mix well and simmer.

Switch off the heat, garnish with silvered nuts, Raisin, rose petals.

Coconut Phool Makhana Kheer is ready to serve.