Makhana Kheer

Dry roast phool makhana & let it cool. Once cool, roughly grind it.

In a hard bottom pan or non stick pan, pour milk & bring it to boil. Once it starts boiling ,slow down the flame. Add sugar, let it boil on slow flame, stir occasionally.

Soak saffron in 3 tbsp. cold milk. Separate seeds of cardamom & crush it roughly. Roughly grind or chop almonds & green pistachios.

After milk boils and reduces to half quantity, add grinded makhana, dry fruits, soaked saffron & crushed cardamom.

Mix well & cook for few minutes more, till it thickens like Kheer.

Turn off the heat. Keep stirring occasionally for few minutes.

Serve it hot or chilled.