Heat ghee in a wide pan over medium heat.
Add makhana and keep on stirring them frequently till they become crunchy.
Let the roasted makhana cool down.
Put the makhana in a zip lock bag.
Using a rolling pin, crush the makhana.
Crush the makhana into a coarse powder.
Keep it on the side till required.
Heat milk over medium to low heat and let it simmer till only half the quantity is left.
Add saffron and the crushed makhana.
Keep stirring the mixture till it becomes thick, like the consistency of pouring custard.
Add sugar and thandai spice powder. Mix well.
Let the mixture simmer for 2-3 minutes more.
Pour the phirni mixture into serving bowls or glasses.
Let it cool at room temperature.
Cover the bowls or glasses with lids or cling film.
Put it in the refrigerator to set overnight or for 5-6 hours.
Add the topping.
Serve this delicious treat for your party as a dessert.