Firstly, dry roast 2 cup makhana on low flame until it turns crunchy.

Make sure to pop and check if makhana is crunchy.

Cool completely, and transfer to the mixer jar. Also, add ½ cup cashew.

Pulse and grind to a fine powder.

Transfer the powder to a large bowl.

Add ½ cup milk powder, ½ cup desiccated coconut, and ½ tsp cardamom powder.

Mix well making sure everything is well combined. Keep aside.

In a large kadai take 2 cup milk and ¾ cup sugar.

Stir and dissolve the sugar completely.

Now add prepared makhana mixture and mix well.

Mix well making sure the mixture everything is well combined and the mixture thickens.

Once the mixture starts to thicken, add 1 tsp ghee and mix well.

Keep mixing until the mixture starts to separate the pan and holds the shape.

Transfer the mixture onto the butter paper. make sure to grease the butter paper with ghee.

Start to knead the dough by pressing to form a soft dough.

Place the makhana dough between butter paper and roll using a rolling pin.

Roll slightly thick making sure it's uniform.

Now grease with ghee and apply silver leaf or silver vark. Applying vark is optional.

Now cut into a diamond shape or shape of your choice.

Finally, enjoy Makhana Sweet Recipe for a week when stored in an airtight container.