Soak saffron strands in warm milk and keep aside .
In kadai / frying pan take a tsp of ghee . Fry cashew,badam n raisins in the ghee till golden brown and keep it aside.
To the same kadai add one more tsp of ghee and roast makhana nicely till they are crisp .
Cut 1/2 cup of roasted makhana to pieces and pulse remaining 1/2 cup in mixer. You need not do fine powder .
Take milk in a pan and bring it to boil . Keep the flame on sim and boil well so that milk thickens and reduces a bit . Keep stirring in between so that milk doesn’t get burnt .
When milk has started to thicken , add sugar and condensed milk if using . Mix well .
Now add both pulsed makhana and chopped makhana to the boiling milk . Simmer in low flame for 5-7 mins with regular stirring, kheer will be start becoming more thick now.
Add cardamom powder,nutmeg, saffron, fried dry fruits and mix well.Simmer for a minute on low heat and switch off. Cover and rest kheer for atleast 5-10 mins so that makhana takes in all the flavours .
Serve makhana kheer hot / warm / chilled …. i love chilled . Yummm !!!!
Addition of condensed milk ie milkmaid is optional . The kheer will be more creamy and rich if you add it . I add it sometimes .
Don’t skip roasting of makhana step . It enhances the flavour .
Add sugar to taste, if you want more sweet then add more sugar.
If you want you can use MTR badam powder for extra taste. Sprinkle it along with elaichi powder.