In a pan, heat 1-2 teaspoons of ghee
Toss in the makhana and cook until it has absorbed all of the ghee
Separate the makhana into two parts and Crush half of the makhana and set the other half aside
In a pan, heat ghee and Cashew nuts should be added and cooked until it turns golden brown then remove from flame and reserve
Add the milk, then the crushed portion, and the whole makhana
After the milk is warmed, lower the flame
Boil the milk until just 3/4 of its original volume remains and Continuously stir the milk
Add sugar, saffron, and cardamom powder once the makhana has softened
Stir thoroughly and cook for 4-5 minutes then Switch off the flame
Makhana kheer can be served warm or cold as per your preference