Cut makhanas into halves and put it in a saucepan along with ghee.
Fry over a low heat for about 5 minutes.
Add milk and sugar and stir well.
Leave to simmer for about 1 hour, until milk reduces to half and of a creamy consistency.
During this period stir from time to time so that milk does not sticks to the bottom of pan.
Now add almonds and pistachios and leave for further 10 minutes
Sprinkle crushed cardamom.
Serve the makhana kheer hot or cold, as desired.