On a different plate, grate 200 gms of fresh cottage cheese/ paneer.
In a big pan heat about a liter of milk and bring it to a rolling boil.
When the milk boils, add crushed makhana in the pan. Cook it for 4-5 minutes until the milk starts to thicken.
When the milk starts to thicken then it is time to add grated paneer in it. After adding the grated paneer in the kheer cook them for 10-12 minutes on slow heat.
Keep stirring the kheer while cooking.
In between the cooking process add 3-4 tablespoons of sugar and 4-5 crushed green cardamom in the classic makhana and paneer pudding.
Now, add 2 tablespoons of chopped almonds, 2 tablespoons of raisins and few beautiful strands of saffron. (It’s preferable if you add Iranian saffron as it gives a great flavor to the kheer)
Chill the kheer in the refrigerator and when you are about to garnish and share it with your friends and family do sprinkle some chopped almonds, pistachio and saffron on it.
Your Makhana Kheer is ready to devour!