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2 tbsp Ghee
2 cups Makhana
1 litre Full Fat Milk
1/4 cup Almonds (Slivered)
1/4 cup Cashew Nuts (Slivered)
1/4 cup Pistachios (Slivered)
1/4 cup Raisins
1/4 cup Sugar
1/2 tsp Cardamom Powder
10-12 strands Saffron
Heat ghee in a heavy bottom pan.
Add makhana and roast on medium heat until crispy.
Add milk in the pan and bring it to a boil.
Simmer the heat and let the kheer cook for 10-12 minutes.
Add almonds, cashew nuts, pistachios and raisins and cook until kheer thickens.
Add sugar and cardamom powder and cook for another 2-3 minutes.
Add saffron threads and cook for 2-3 minutes.
Serve the kheer hot or chilled.
Keep stirring the kheer while cooking.
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