Measure the makhana / fox nut and chop it into halves or quarters. I just chopped them in halves.

Soak the almonds in hot water for 30 minutes and peel it. Add a little water or milk and grind the almonds into a smooth paste.

Heat the ghee in a pan and add the chopped fox nut. Roast them in low flame until they are light brown. This happens very quickly and hence make sure that you roast it in low flame.

Remove the roasted fox nut / makhana in a plate and in the same pan, measure the milk and add the evaporated milk to it.

Also add the ground almond paste to the milk and bring it to a boil. Simmer the heat and let the milk mixture reduce a bit to make it condensed and flavorful.

Add the sugar to the milk and mix well to dissolve.

Now add the roasted makhana to the milk and continue to cook until the makhanas soften and the milk condenses further.

Add the cardamom powder and saffron threads and mix well.

Remove from heat and serve warm or chilled!