Heat ghee in a pan, roast phool makhana on low flame till toasted. Take it in a bowl and cool it down. Crush it roughly with your hands and set aside.

Take milk and sugar in a sauce pan and heat till milk is reduced by half. Add in phool makhana and mix well. Cook till makhana gets soft.

Now add in condensed milk, cardamom and saffron.

Mix well.

Serve warm or cold.