Ingredients

• 1 cup - badam (almonds) (about 35-40 whole almonds)
• 1/2 cup - pista (pistachios) (about 15-20)
• 1/4 cup - kaju (cashews), diced into small pieces
• 1 tbsp - elaichi (cardamom)
• 1/2 tsp - saffron
• 4 cups - whole milk
• 1.5 cups - sugar
• 1.5 tbsp - ghee

How to Make Multi-Nut Shake

• Boil 2 cups of water and soak the almonds in it for 45 mins.
• Wash half of the pistachios and keep aside. Clean the rest of the pistachios and the cashews and keep aside.
• Soak and dissolve the saffron in 1/4 cup of hot water.
• Peel the almond skins and discard the skins.
• Blend the almonds and the washed pistachios with 1 cup of water in the blender (mixie) and make it into a fine paste.
• Boil this paste to get rid of the raw smell. When it boils, remove it from the stove, keep aside.
• Boil the milk in a kadai or heavy-bottom container and simmer it for about 15-20 mins. Keep stirring frequently to avoid the milk getting burnt.
• When the milk is well-boiled, add the badam-pista paste to it and mix well. Cook for 5-6 mins so that the flavour blends well with the milk.
• Add sugar to this mixture and mix well. Let it cook for another 5 minutes and remove from stove.
• Roast the cardamom in 1/2 tsp of ghee and powder it in the blender. Ghee-roasted cardamom enhances the aroma of the food.
• Roast the rest of the pistachios and cashews (both finely diced) in 1 tbsp. of ghee and keep aside.
• Mix cardamom powder, roasted nuts and the saffron liquid to the Kheer.
• Chill this in the refrigerator and serve in tall glasses.