To make Makhana Kheer, we will take 2 cups of Makhana in a Kadai and dry roast it on a low to medium flame until it becomes crispy, then transfer it to a bowl. You can also use Desi Ghee to roast the Makhana; it totally depends on you. Roasting almost takes 6-7 minutes. Just stir often.

Now, add 2 tsp of water to the Kadai and then pour 1/2 liter of full-fat milk. Let the milk come to a boil.

In the meantime, leave some Makhana that we kept in the bowl, and we will grind the rest coarsely.

When the milk comes to a boil, we will let it simmer for 3-4 minutes and then add the Makhana.

Stir and cook the mixture on a low flame. You will see that it will start to thicken and get a Rabri-like texture.

In the meantime, take a saucepan or fry pan, and add 1 tbsp Desi Ghee. Add 7-8 chopped almonds and roast them.

When the almonds get roasted, add 5-6 chopped cashews. Mix for a few seconds, and when it gets roasted, turn off the flame, and then only add 1 tbsp of grated dry coconut. Mix well for 20-30 seconds.

Add the roasted nuts and coconut to the Milk. Mix well.

Add the whole Makhana that we kept aside. Mix

Add 1/4 cup of sugar to the Kadai. Stir and mix well.

Add 2 crushed Green cardamom. Alternatively, you can also use cardamom powder.

Stir and cook the mixture. It will thicken and reduce in quantity. Turn off the flame when the mixture thickens.

When it cools down, it will get even thicker.

After 15 minutes, you can see how thick the consistency of the kheer has turned out. You can also refrigerate it to make it even thicker.

Transfer to a serving bowl/tray, garnish with whole Makhana, chopped Pistachios, and dry Rose petals.

Serve the delicious Makhana Kheer to your friends and family. Enjoy!