Heat ghee in a pan
Roast cashews until golden brown. Keep it aside
In same pan, roast Makhana until crisp and light brown. Keep it aside
Reserve 1/2 of Makhana and grind remaining to coarse powder
Boil milk over medium heat stirring occasionally
Simmer and cook Milk for 7-8 minutes stirring in between
Add saffron and mix well
Add coarse Makhana powder and mix well
Add reserved Makhana and mix well. Cook for 8-9 minutes
Add sugar and mix well. Cook for 3-4 minutes stirring occasionally
Add cardamom powder and mix. Cook for 1-2 minutes
Garnish kheer with roasted cashews. Serve warm or cold as desired
