Ingredients

• 1.5 cups - cashew, soaked in water over night
• 1/2 gallon - whole milk
• 2 cups - sugar
• 5 to 6 - almonds/raisins/cashews for garnishing
• 4 to 5 - saffron strands

How to Make Kaju Kheer

• Drain the cashew, add some milk to it and grind to a very smooth paste. Keep aside.
• Soak the saffron strands in 3-4 spoons of warm milk.
• Boil the remaining milk in a heavy bottomed pan, stirring continuously. Reduce the contents to about 3/4th the original quantity.
• Add sugar and the cashew paste. Stir continuously while adding the paste so that no lumps are formed. Add more sugar if needed.
• Boil on low heat until the required consistency is obtained. Make sure the consistency is a little thinner than what you actually desire as the kheer will thicken as it cools.
• Pour into individual serving bowls, pour the saffron milk and strands over it.
• Garnish with chopped almond/cashew pieces and serve hot.
• Recipe and Image courtesy: Ramya
• http://maneadige.blogspot.in/