Remove as much skin as possible from soaked chiraunji.
Blanch and peel almonds. Chop them.
Reduce milk in a pan and add chiraunji into it.
Simmer and add condensed milk.
Using a hollow tube, remove barrels from bananas.
Sprinkle fine sugar and caramelize using a blow torch.
To serve, pour kheer on a plate and arrange caramelized banana on it.
Garnish with fried makhana, almonds and rose petal chikki.
Key Ingredients: Chironji, condensed milk, banana, sugar, makhana, almonds, milk