Roast makhana in a little ghee until they turn crisp. Once cooled, grind them into a coarse powder.
Blend the powdered makhana with milk, cocoa powder, soft dates or jaggery, and a few nuts, until smooth and creamy.
Pour the mixture into a container and freeze until firm. For extra creaminess, blend once more halfway through and freeze again.
Scoop and serve chilled.