Heat ghee in a nonstick pan and add makhana to it. Roast them on low flame for 5-7 minutes or until they become crisp and aromatic. Take care not to burn them by stirring.

Remove the roasted makhana and allow it to cool down. Meanwhile to the same pan add milk and heat. Add dry dates powder to it and cook until the milk reduces and thickens.

Reserve some roasted makhana for garnishing, and crush the rest. You can powder them in grinder jar too.

Add powdered makhana to the reduced sweetened milk. Stir well and cook the kheer for another 2-3 minutes.

Next tip in the slivered almonds and pistachio and put off the flame.

Garnish with more nuts, dried rose petals and reserved roasted makhana and serve.

Storage Instructions: Consume the kheer on the same day.