In a steel-vessel heat a little water and add milk to it. Let it come to a boil. Stir occasionally on low-medium flame. Boil it for 20 minutes.
Meanwhile, heat a pan and pour ghee and add Makhana. Stir well and let them roast for 4-5 minutes.
Now crush half quantity of roasted Makhana.
Next in milk, add pistachios, Chironji, almond flakes, saffron strands, cardamom powder, crushed and whole Makhana. Cook again until it boils and further for 2 more minutes.
After 4 minutes add sugar, and mix until sugar melts.
Now let it simmer for 8-10 minutes until Makhanas are soft and blend well with milk.
Stir occasionally and also scrap from the sides.
You can maintain the thickness of the Kheer according to your liking.
The Kheer is ready to be served.