In a kadai, heat 1 tbsp ghee (clarified butter) on a low flame and put 2 cups of makhana in it. Fry them for about 2 to 3 minutes. (Pro tip: Do not fry the makhana to golden brown color. A slight color change is recommended).

Remove them on a plate when it is nicely fried and crunchy. Keep aside 4 or 5 pieces of whole makhana for final garnishing. As for the rest, grind them to a coarse paste in a mixer.

Now, on a plate take 1/3 cup of cashew nuts, 1/3 cup peanuts (soaked, skin removed), 1/3 cup of raisins, 1/3 cup of chironji and 1/3 cup of chopped pistachios. Keep them aside.

Now, heat 1 tbsp of ghee again in the frying pan on a low flame and put in the cashew nuts and raw soaked peanuts without their skin. Fry them for about 2 to 3 minutes as well. Remove them on a plate when done, chop them and keep them aside.

Now, in the same kadai, pour 4 cups of full fat milk along with 12 strands of saffron (kesar). Mix them. Let the milk cook until it thickens and reduces to half.

Add the coarsely ground makhana to the milk now. Mix it nicely and continue cooking. (Pro tip: While cooking kheer, always stir the milk continuously because it tends to stick to the bottom of the kadai as it thickens. Also, keep the flame to low).

Check the consistency of the milk. It should have a dropping consistency and not too thick. (Pro tip: As the kheer will be refrigerated, it will become lumpy if the milk is too thick).

Now add the raisins, chironji and chopped pistachios along with the roasted and chopped peanuts and cashew nuts. Mix them nicely first and then add 1/3 cup of sugar to it and mix nicely. (Pro tip: You can add ½ cup of dry fruits in total if you think 1/3 cup of each will be too much. You can even skip a few nuts you do not like and add the ones you prefer).

Check the final consistency of the makhana kheer and then add ½ tsp of green cardamom powder to it and mix well. Turn off the flame of the gas stove and leave the kheer for about 10 to 15 minutes to bring it to the room temperature.

There will be a thick layer on the kheer by now. Mix this malai along with that on the sides of the kadai, and your thick and tasty makhana kheer will be eventually ready.

Transfer your makhana kheer to a serving bowl, garnish it with a few chopped dry fruits and the whole makhana pieces you kept aside earlier. Refrigerate it for about an hour or two and enjoy.