Makhana kheer

Ingredients

• Cravana Raw Makhana — 1½ cups (about 30g)
• Full-fat milk — 1 litre
• Ghee — 1 tsp
• Sugar or jaggery — 4–5 tbsp, to taste
• Cardamom powder — ½ tsp
• Chopped almonds and pistachios — 2 tbsp
• Saffron — a few strands (optional)

Method

1. Roast the makhana in ghee on low heat for 5 minutes until crisp. Crush half of it coarsely.
2. Bring the milk to a boil in a heavy pan, then simmer for 15 minutes, stirring so it doesn’t catch.
3. Add the crushed and whole makhana and simmer for 10 more minutes until the kheer thickens.
4. Stir in sugar, cardamom and saffron. Cook for 2 minutes.
5. Top with nuts. Serve warm or chilled.

Add the sugar at the end so the milk doesn’t split.