Phool Makhana – 8 nos
Milk – 1 cup or 1/2 cup more
Sugar – 1/2 Cup
Condensed Milk – 1 tbsp
Cardamom Powder – pinch
Saffron – few threads
Almonds – 3 nos, Pistachios – 3 nos, Walnuts – 2 nos (chopped)
Ghee – 1 tsp
How to make:
Heat ghee in a pan on medium heat roast phool makhana until they turn crispy. Chop half of the phool makhanas and set aside.
In the same pan boil milk on medium heat and add sugar, cardamom powder, saffron and the nuts.
Once the milk starts to thicken add condensed milk, makhanas and remove from heat.
* Do not over boil after adding makhanas