Heat ghee in a pan and add Makhana to the pan. Roast the Makhana for 5-6 minutes on slow medium heat.

Cook them slightly and crush them slightly either with mortar and pestle or just pulse it in mixer grinder.

Heat the milk in a pan and bring it to boil.

Keep boiling it till it is reduced to half the quantity. Keep stirring in between and keep the heat low.

When milk is reduced to almost half add crushed makhane and sugar .

Cook this for 10 minutes add cardamom seeds/powder and saffron which was soaked in milk.

Stir in to mix well and sprinkle half of the pistachio, raisins and half of the chopped almonds.

Mix it and serve it hot or keep it in fridge for chilling if you like to serve it cold.

Serve it in a bowl and top it with chopped pistachio and almonds.