Heat ghee in a heavy-bottomed pan.

Add lotus seeds (makhanas) and slow roast until golden and crisp. Set aside.

Save a handful of roasted makhanas.

Roughly pound the remaining roasted makhanas 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 slightly thickened.

Add the pounded and whole roasted makhanas, mix well.

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

Add powdered jaggery and cardamom powder; mix well.

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

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

Serve warm or chilled.