In a pan add little ghee , roast the makhana till light golden . Keep flame on very low as the makhana gets browned quickly.
Let it cool .
In a vessel or pan boil skimmed milk till little thickened . Add the half of the makhanas that we toasted to cook along with the skim milk and take the remaining half of the toasted makhanas and coarsely powder in the mixie .( not too fine ) Keep aside .
When the milk has started thickening . Add sugar or powdered jaggery, other flavors , Saffron milk, the powdered makhanas .
Let whole mixture boil on a very low flame , add toasted cashewnuts or blanched almonds . Bu adding the coarsely powdered makhanas the milk mixture would have thickened and appears creamy too . The whole makhanas would have cooked well in the milk .
Serve either warm or chilled .
If you are not calorie conscience , use milkmaid as replacement for sugar and milk by cooking the makhanas in little milk and then adding condensed milk . It is faster , creamy and yummier of course but also high calorie! Your choice !