Orangyy Makhana Kheer

Dry roast phool makhana in a wok at a low flame for 5-7 minutes and crush them roughly.

Boil milk in a deep pan and add crushed makhane to the milk and cook on a medium stirring continuously, till it gets soft and cooked and the mixture thickens.

Add sugar and mix well.

Add dry fruits and saffron soaked in milk and again cook for two minutes.

Now switch off the flame and set the thickened kheer aside to cool.

Now add 1/2 cup chilled orange segments and mix well.

Keep in refrigerator for cooling for about 2 hours.

Garnish with orange segments and dry fruits and serve chilled.