Ingredients

• 1/2 kg - yellow squash, cut into pieces
• 1/2 gallon - Vitamin D enriched milk
• 1 cup - sugar
• 3 tbsp - condensed milk
• 10 - almonds, soaked in hot water
• 1 tsp - ghee
• 10 - fresh cashew nuts
• 1 tsp - elaichi powder
• 1/4 tsp - nutmeg powder
• 1 tsp - saffron

How to Make Almond and Squash Kheer

• Cook the squash in the pressure cooker with 1 cup of milk.
• Grind the squash and the peeled almonds in the blender with sugar.
• Add the remaining milk to the ground paste.
• Let it boil for 10 minutes in medium flame.
• Add the condensed milk and boil for 2 to 3 minutes.
• Once everything is mixed well, switch off the stove.
• In a small frying pan, add ghee and fry the cashew nuts till they turn brown.
• Add the cashew nuts, elaichi powder, nutmeg powder and saffron.
• Serve it either hot or cold.