1. Toss the makhana for couple of minutes in ghee.
2. To a mixer jar, add quarter cup of toasted makhana, cashew nuts, cardamom seeds, saffron and blend it to a fine powder.
3. To a wide saucepan, pour the milk and heat it.
4. Roast cashew nuts and raisins in ghee and keep it aside.
5. To this, add the toasted makhana and boil it for 5 minutes.
6. Now add the ground powder and mix it.
7. Finally add a pinch of saffron and turn off the stove.
8. Makhana kheer is ready.