1
Coarsely pound makhana. Chop almonds and crush green cardamom and grate jaggery.
2
Lightly roast coarsely pounded makhana in 2 tsp ghee for a few minutes.
3
Boil milk in a heavy bottom pan and simmer on low flame for 10 minutes. Add makhana (foxnut) to the milk.
4
Stir frequently for 10 minutes. Intermittently, gently scrape the mixture that is sticking to the sides and the bottom of the pan.
5
When the kheer acquires a thick, creamy consistency (usually takes 10 minutes), add grated jaggery and cook till it dissolves completely and thickens again. Stir constantly to maintain consistency.
6
Remove from flame, add powdered green cardamom and mix well.
7
Serve hot or cold topped with chopped almonds.
