Here's a simple 5-step recipe to make Makhana Ice Cream at home this summer.

Roast the Makhana, heat 1 tsp ghee in a pan. Add makhanas and roast on a low flame for 6–8 minutes until crispy. let them cool and grind into a coarse powder.

Boil the Milk, in a saucepan, heat the milk and bring it to a boil. add sugar and cardamom powder. let it simmer until it reduces slightly.

Mix Condensed milk and cream, turn off the heat, and add condensed milk and fresh cream to the milk mixture. stir well until smooth and creamy.

Add Makhana Powder and mix the roasted Makhana powder into the milk mixture. optionally, add chopped nuts. let the mix cool completely.

Freeze and Serve, pour the mixture into a container. cover and freeze for at least 6–8 hours or overnight. once set, scoop and serve.