Lingkan Reang
Heat ghee in a pan and roast phool makhana on low flame until toasted.
Let the phool makhana cool, then crush it roughly and set aside.
In a saucepan, heat milk and sugar until the milk is reduced by half.
Add the crushed phool makhana and cook until it softens.
Stir in condensed milk, cardamom, and saffron.
Serve the dish warm or cold.