Firstly, cut the makhana and roast it for a few seconds until the makhana becomes crunchy.
You can also roast it for a few seconds in the microwave too.
After that remove the roasted makhana to a plate and let it cool down.
Further, grind them into a coarse powder and keep it aside.
Heat one liter of milk in a heavy-bottomed pan/bhigona.
First, boil the milk and after that keep the heat on low-medium and Stir at intervals so that the milk does not scorch from the bottom.
Now, add roasted and coarse makhana powder.
Mix well and cook on low-medium heat for about 8-10 minutes till the makhana softens and the milk thickens a bit.
Stir the kheer in between.
Scrape the evaporated milk solids from the sides of pan/bhigona and add to the kheer.
Keep in mind that once the makhane ki kheer cools down, will thicken more. So keep the consistency of makhana kheer according to your choice.
After that, add cardamom powder and sugar and mix well.
Cook for another 4-5 minutes and stir in between.
Additionally, add raisins and mix well.
Further, add chopped dry fruits like almonds, and cashews and mix well.
Cook for a few seconds and stir in between.
Scrape the evaporated milk solids from the sides of pan/bhigona and add to the kheer.
Finally, delicious and tempting Makhana Kheer is ready now.
Serve makhane ki kheer hot or chilled. I personally like the chilled Makhana Kheer.