Heat 2 tablespoon of ghee in a pan and roast foxnut / makhana on medium until makhana turns crisp.
Reserve ⅓ cup of roasted foxnuts and transfer remaining makhana into blender.
Pulse 1-2 times to get coarse foxnuts powder.
Heat 3 cups milk in same pan and bring it to boil.
Now add in roasted makhana powder , mix well everything.
Let it come to boil . Now add in sugar to taste , mix well .
Add fried raisins and cashews , few saffron strands and cardamom powder.
Turn off the stove. Add reserved makhana into kheer, mix well everything.
Serve Makhana kheer hot or cold. Kheer tends to thicken slightly once after it cools down.