Put two spoons of ghee in a pan, add phulmakhana, cashews and half-chopped almonds and fry them well after cutting them into thin pieces. When the makhana becomes crispy, turn off the flame and keep it aside. Roast almonds and cashews till they turn brown. Keep one part of the fried makhana separately and dry the remaining two parts together. After this, pour two cups of milk in a thick pan and let it boil on medium heat. The feet should be connected without sticking. Boil milk and add sugar. Then add whole makhana powder along with roasted makhana seeds. After ten minutes add cardamom powder, almonds, cashews and raisins. Add some ghee and finally sprinkle saffron. Makhana Kheer is very tasty whether served hot or in the fridge.
Make flower shop like this
