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Cashewnut Kheer
Cashewnut Kheer
Ingredients
1 litre milk
3/4 cup cashewnuts soak for 3-4 hours in warm water
1/2 cup sugar
1 tsp. each almonds & pistachios, slivered thinly
1/4 tsp. cardamom powder
1/4 tsp. saffron, soaked in a tbsp. hot milk
Method
Rub saffron with pestle till dissolved, keep aside.
Drain water from cashewnuts, grind to a smooth paste, saving some
for garnish.
Put milk to boil in a large heavy pan
Add sugar, allow to simmer for 10-12 minutes, stirring occasionally.
Add cashewnut paste, stir and resume boil, simmering on low for
2-3 minutes.
Add slivered dry fruit, mix, take off fire.
Pour into individual bowls.
Sprinkle bits of cashew on each.
Spray some saffron milk on top, with a small kitchen brush or with
hands.
Serve hot, and fresh.
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