Heat ghee in a heavy-bottomed pan.

Add makhanas to the pan and slow roast until golden and crisp.

Set aside a handful of roasted makhanas for later use.

Pound the remaining roasted makhanas roughly using a mortar and pestle.

Pour milk into a heavy-bottomed pan and bring to a boil on medium heat.

Boil the milk for 10 minutes, until it thickens slightly.

Add the pounded and whole roasted makhanas to the milk and mix well.

Simmer the mixture for 5 minutes, until it becomes creamy and soft.

Add powdered jaggery and cardamom powder, mix well.

Simmer until the jaggery is melted and well incorporated into the kheer.

Switch off the heat and garnish with slivered nuts and dried rose petals.

Serve the Phool Makhana Kheer warm or chilled.