Makhane ki kheer is a decadent, creamy dessert and can be served on any occasion, especially on fasting days. . . . Ingredients required Ghee – 2 tbsp Cashew nuts – 3 tbsp Makhana / Foxnuts – 2 cups Full fat milk – 1 litre Seeds from one cardamom Sugar – ¼ cup + 1 tbsp (adjust as per taste) Saffron – a few strands How to make makhane ki kheer 1. Heat ghee in a pan and add the cashews to it. Fry them till light golden brown. Keep this aside. 2. Add the makhanas/foxnuts and roast till crunchy in the same ghee. 3. Take 1/3rd of the ghee-roasted makhanas and powder it into a coarse mixture along with the cardamom seeds. 4. Boil milk in a thick saucepan on medium-low heat, stirring at regular intervals. Take one or two tbsp of the hot milk into a small bowl and add the saffron strands to it. 5. Let the milk boil for about 10 min, and then add the makhanas. Keep stirring the milk constantly now. 6. When the makhanas turn soft, add the sugar, saffron and makhana-cardamom mix. Stir well and cook for another 4-5 min. The milk will thicken a little now. 7. Add the fried cashews (you can reserve a few for garnishing) once the milk has thickened a little. 8. Stir and cook for a minute and take it off heat. 9. Garnish with the remaining nuts. Serve the makhana kheer hot or chilled.