1 cup makhana (foxnuts)
2 cups milk or 500 ml milk
3-4 green cardamom
10-12 cashews or 10-12 almonds - blanched and sliced
3.5 to 4 tablespoon sugar or as required
1 pinch saffron
2 to 3 teaspoon ghee (clarified butter)
Heat 2 cups milk/500 ml in a sauce pan or a thick bottomed pan.
Stir at intervals so that the milk does not scorch from bottom.
Let the milk come to a boil.
Whilst the milk is getting heated up, reserve 1/3 cup makhana and add the remaining in a grinder or blender jar. Add cardamom seeds from 4 cardamom pods along with a pinch of saffron strands.
Grind to a fine powder.
When the milk comes to a boil, then add 3.5 to 4 tbsp sugar or add as per taste.
Add the ground powdered makhana.
Then the reserved 1/3 cup makhana.
Stir very well.
Simmer till the makhane softens and the milk thickens a bit. About 9 to 10 minutes on a low to medium flame.
Scrape the evaporated milk solids from sides and add to the milk.
Lastly add the golden cashews and raisins. If using blanched and sliced almonds, then you can add at this step.
Stir and simmer the kheer for a minute.
Serve makhane ki kheer hot or warm or chilled. After chilling, the kheer's consistency thickens a bit.