How to make kheer with makhana?

• In a wide nonstick pan on medium heat, add 1 ½ tablespoon of ghee. Once hot, add makhana and roast it until it is crispy. Keep string for even roasting. Transfer this to a plate and set it aside.
  2 cups Makhana (Foxnut or Lotus seed), 2 tablespoon Ghee
• In the same pan, add ½ tablespoon of ghee, almonds and cashews, and saute till golden brown. Add raisins and saute for 10 to 15 seconds, and switch off the flame. Transfer it to the plate and set it aside.
  1 to 2 tablespoon Cashews, 1 to 2 tablespoon  Almonds, 1 tablespoon  Raisins
• In the same pan, add milk and saffron strands and let it come to a boil. Keep stirring during the entire process. Meanwhile, crush half of the roasted makhana with your hands. Check my video on making of kheer with makhana .
  1 ½ cups Milk, 7 to 8 Saffron strands (kesar)
• Once the milk comes to a boil, add the combination of crushed and whole roasted makhana and simmer for approximately 3 to 5 minutes until the makhana softens and milk thickens.
• Add sugar and stir until it is dissolved completely.
  3 tablespoon Sugar
• Next, add roasted nuts, cardamom powder, and cook for 30 seconds to 1 minute. Switch off the flame. Don’t forget to keep stirring to avoid it burning from the bottom.
  ¼ teaspoon  Cardamom powder (Elaichi)
• You can serve this hot, warm, or cold. Happy Navratri and Diwali.