Makhana Kheer

Step 1

Place the makhana in a dry skillet over medium heat and toast, stirring constantly, for 3 to 4 minutes, until they turn light golden and smell slightly nutty; set aside on a plate.

Step 2

Crush the cardamom pods by placing them on a cutting board, setting the flat side of a knife on top, and pressing down firmly with the heel of your hand until the pod splits open.

Step 3

Pour 3 tablespoons of ghee into a heavy-bottomed pot and set it over medium-high heat until the ghee melts and shimmers, about 1 minute.

Step 4

Add the cashews to the hot ghee and fry, stirring constantly, for 1 to 2 minutes, until they turn golden brown; use a slotted spoon to transfer them to a small bowl.

Step 5

Add the raisins to the same hot ghee and fry, stirring, for 30 seconds, until they puff up slightly; transfer them to the bowl with the cashews.

Step 6

Pour the 4 cups of whole milk into the pot, still over medium-high heat, and bring it to a steady boil — you'll see large bubbles rapidly breaking the surface, about 8 to 10 minutes.

Step 7

Add the toasted makhana and the crushed cardamom to the boiling milk, then reduce the heat to medium-low so the mixture simmers gently with small bubbles slowly breaking the surface.

Step 8

Simmer, stirring occasionally once every 2 to 3 minutes, for 15 to 20 minutes, until the makhana softens and the milk reduces by about one-third and turns slightly creamy-looking.

Step 9

Pour in the 0.75 cup of sweetened condensed milk and stir for 1 minute until fully blended, then add the salt and stir to combine.

Step 10

Simmer for another 2 to 3 minutes, stirring often, until the kheer looks smooth and creamy and coats the back of a spoon lightly.

Step 11

Remove the pot from heat and pour the kheer into serving bowls, dividing it evenly among 4 bowls.

Step 12

Scatter the fried cashews and raisins over the top of each bowl in a small pile in the center.

Step 13

Serve warm, or cover and refrigerate for up to 2 days; reheat gently over low heat before serving if desired.