Heat up one tablespoon ghee in a deep pan. When it is hot, add the makhana and roast them well. We do that in little oil to keep the dish lighter and healthier. For the next ten minutes, you will need to stir them continuously on medium heat so that they can get crunchy and golden at several places. When you have the feeling that they are crunchy, take one out and try to break it – if it happens easily, you are done! Take the makhana out of the pan and let them cool down for a few minutes.

Once they have cooled down a bit – they can be a bit warm but should not be too hot to hold in the hand – you can put them in a grinder and make powder out of them.

Heat up two tablespoons of ghee in a pan and, when it is hot, add raisins and cashew nuts into the pan. The raisins need to get round like little balls, so stir them and wait for them to reach the right temperature! The cashew nuts will get golden as well. Once they are, add the flour of the makhana as well and stir. Just as it was with the full makhana seeds, you need to keep on stirring without interruption so that the delicate flour doesn’t burn. It will get darker in the next five minutes while you are stirring.

After about five minutes, add the milk into your pan. Stir well, so that the flour mixes into the milk and it gets a thick paste. As soon as it has mixed well, you can add the next ingredient: the sugar. Pour it in, stir and let it dissolve in the milk. After about two minutes you are done – your Makhana ka Halwa is ready!

Enjoy – it is best warm but also delicious when it is cold!