Roast 1 cup makhana in a deep saucepan using 1 tsp ghee. Once done, empty the pan, and add 2 cups of skimmed milk, bring it to a boil, add 2 tbsp powdered jaggery and mix well. Stir well and then add roasted makhana and stir. Keep the flame medium and let the mixture cook for 20 minutes. Once the milk attains a thicker consistency, switch off the flame and add chopped nuts. Serve hot. (Image: istock)