Dry roast makhana in a pan over low heat until it crisps up.
In a pan, bring full-fat milk to a boil, stirring often to avoid scorching.
To unleash the taste, gently smash the roasted makhana with your hands.
Add the crushed makhana and simmer for 5 to 10 minutes after the milk boils.
Stir the mixture thoroughly after adding the sugar or jaggery.
To give the kheer a fragrant, aromatic touch, add crushed cardamom powder.
Serve warm or cold, garnished with chopped nuts and strands of saffron.