| • | Heat butter in a cooking pan and saute makhaane all over a low flame. When sautéed, allow them cool and then smash them coarsely.
| | • | Put makhaanas and milk in a deep pan, and bring in the mixture to a boil. Simmer it all over low flame, stirring on occasion until makhaanas get cooked and the milk thickens.
| | • | When cooked, add sugar and elaichi to the kheer. Stir to dissolve sugar and then simmer for 10-15 minutes.
| | • | Makhaane Ki Kheer is ready; garnish it with almonds before serving. Serve red-hot or chilled.
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