Take milk in a deep, heavy-bottom saucepan on medium heat and bring it to a simmer. Keep stirring in between so milk doesn’t burn and stick to the bottom of the pan. And let it simmer for 7-8 minutes or until it gets slightly thick.
Simultaneously on another stove, heat the ghee in a pan on medium heat. Once hot fry cashew nuts till it becomes golden brown in color, remove it to a bowl.
In the same ghee, fry raisins till they get plump up. drain ghee and remove them in the same bowl with cashews. Keep it aside.
In the remaining ghee, fry the makhana until light brown, toasted and crispy. Do stir constantly for even browning.
Remove it to a bowl or plate and let it cool to touch. Don’t forget the milk at the same time, otherwise, it can get overflow. Once cooled, crush a few makhana into a coarse powder using your thumb and fingers. This helps to thicken the kheer.
Now the milk is thickened and add saffron and prepared makhana. Let it simmer for 4-5 minutes.
Then add sugar and let it simmer for 2-3 minutes
Add cardamom powder and stir. Turn off the stove.
Garnish with fried cashews and raisins.
If you prefer more sweet kheer then increase the sugar amount. I like my makhana kheer just sweet.
It is highly recommended to use full-fat whole milk.