In a pan, heat ghee. Roast the Makhana until they are crisp and fragrant.
Grind it into a coarse powder.
Boil milk on low heat and add crushed cardamom powder.
Keep boiling the milk on low flame for 5-6 mins. Add sugar along with condensed milk. Mix well. Cook on low flame for 4-5 mins.
Next add the ground makhana powder and cook it till it comes together, thickening up. Add saffron strands along with almond and pistachio slivers and cook for a couple of minutes.
Serve warm or cold with almond and pistachio slivers along with saffron strands.