- First, heat a pan and roast the makhanas till it becomes crunchy.
- Grind the makhanas in a grinder to make a fine powder and keep it aside.
- In the same pan add ghee and roast the cashews and raisins.
- Now take a heavy bottom pan and boil milk.
- Stir the milk occasionally till it boils. Simmer the flame and let the milk reduces to one-third.
- Then add powdered makhanas and mix well.
- Now, add nestle milkmaid and stir continuously.
- Adjust the consistency. Remove from flame.
- Add roasted cashews and raisins. Let it cool down completely.
- Now, take mango puree and chocolate syrup in separate bowl. Add makhana kheer in both the bowl.
- Keep the original white makhana kheer in a bowl.
- Now take the serving glasses and start layering.
- Firstly, put the white makhana kheer, then layer it with mango puree kheer and then top it with chocolate syrup kheer.
- Garnish it with some makhanas and rose petals. Serve it hot or cold. Enjoy!
