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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
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