2 cups full cream milk
4 tbsp sugar
Saffron strands a pinch
1/2 tsp green cardamom powder
1/2 cup almond slivers
1 cup makhana (fox nuts)
2 tbsp ghee
Heat ghee in a heavy bottomed pan,
roast makhanas and almond slivers till they are golden.
Heat milk and saffron strands in a
heavy bottomed pan and bring it to a boil. Keep stirring the milk, so
that it does not stick to the bottom.
Add sugar to the milk and mix well.
Add the whole makhana to the milk. Add
the almond slivers to the mixture.
Keep cooking the mixture till the
makhanas soften and milk thickens a bit.
Serve the kheer hot or chilled. Top it
with roasted almond slivers and chopped roasted makhana.