Lightly fry the makhana or foxnut along with cashews in ghee. Keep aside.

When cooled, take half the makhana, cardamom seeds and most of cashews and blend in a blender.

Now heat milk in a kadhai/pan. Add the blended makhana and cashew mix to it along with sugar to the milk. Add the whole toasted makhana as well and cook on low heat for about 15 minutes uncovered till the kheer becomes slightly thick.

Take it off the heat and serve hot or cold with slivers of nuts.

Your makhana kheer is ready to serve.