1 cup roasted makhana
2 cups low-fat milk or almond milk
1/4 cup grated jaggery
1/4 tsp cardamom powder
Chopped almonds and pistachios for garnish
Roast makhana until its crispy and grind the half of it to a coarse powder.
Boil milk and add whole makhanas and powdered makhanas. Simmer it for 10 minutes.
Stir in jaggery and cardamom. Mix well until jaggery is dissolved.
Serve the kheer warm with chopped nuts for garnish.