Photo: Prakrutim · CC BY-SA 4.0 · Wikimedia Commons

Punjab · Dessert

Cashew Cream Kheer

Traditional 14. Cashew Cream Kheer recipe

🧺 Ingredients

• 960ml whole milk
• 100g cashews, soaked and blended
• 50g sugar
• 20ml ghee
• ½ tsp cardamom powder
• 20g pistachios, chopped
• pinch saffron strands

👩‍🍳 How to make Cashew Cream Kheer

1. Soak & blend cashews (15 mins): Soak cashews in hot water for 15 minutes, then blend with 120ml soaking water into smooth paste (visual cue: completely smooth, no graininess, light cream color).
2. Boil milk (2 mins, high heat): Pour milk into heavy-bottom pot, bring to rolling boil (visual cue: foam rises, steam visible).
3. Temper ghee (1 min, low heat): Heat ghee slightly in a spoon.
4. Add cashew paste (1 min, low heat): Slowly add cashew paste to boiling milk while stirring constantly (visual cue: milk becomes light cream color, smooth texture).
5. Simmer (10 mins, low heat): Cook on low heat while stirring frequently for 10 minutes until thickened (visual cue: milk becomes thick and creamy, coats spoon).
6. Add sweetener (2 mins, low heat): Mix in sugar and cardamom powder, stir well until sugar dissolves completely.
7. Finish (1 min): Add saffron strands and tempered ghee, stir. Remove when consistency is thick yet pouring.

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