Dry roast the lotus seeds/ phool makhana in a wok at a low flame for 5-7 minutes and crush them roughly.
Dry roast the almonds, cashews, chironji and pistachios and keep.
Boil milk in a deep pan and add crushed makhana to the milk and cook on a low flame for 10 minutes stirring occasionally
Cook until the makhane become soft and cooked and the mixture thickens.
Add sugar and mix well.
Add dry fruits, cinnamon powder and saffron soaked in milk and let it boil for two minutes.
Switch off the flame and set the thickened kheer aside to cool.
After cooling add chilled orange segments and mix well.
Garnish with dry nuts and orange segments.
Chill for 2 hours and serve.
