Heat ghee in a heavy-bottom pan over medium heat.

Once the ghee melts, add makhana and roast on medium heat until crispy.

Keep stirring while roasting.

Note – You can use this roasted whole makhana to make the kheer or crush them roughly with a mortar and pestle or in a grinder jar.

*Crushed makhana will make the kheer creamier. That is why I am using 50:50, half crushed and half whole.

Add milk and water to the pan and bring it to a boil over medium heat.

Keep stirring very frequently to avoid milk from scorching.

Once the milk comes to a boil, reduce the flame, and cook for 5 minutes.

Now, place the roasted makhana into the milk pan.

Add saffron to the makhana pan and bring it to a boil over medium heat cook until kheer thickens (5-8 minutes). Keep stirring frequently while cooking.

Keep stirring very frequently to avoid milk from scorching.

Add Sugar or condensed milk and cook for 2-3 minutes over medium heat.

Now, Add Nutmeg powder, almond slivers and pistachio slivers and cook for another 2 minutes.

Keep scraping the milk at regular intervals that have solidified and collected on the sides of the pan and mix it with kheer.

Makhana Kheer is ready to serve.

Garnish it with more slivered nuts and serve hot or chilled.