How to Make Cashew Kheer?
You've likely enjoyed many cashew-based desserts. But have you ever tasted cashew kheer? Like cashew sweets, cashew kheer is incredibly delicious and suitable for fasting occasions. It's a perfect dish for Navratri, or you can make it for any other festival. It's also quite quick to prepare.
Ingredients
Milk = 2 liters
Cashews = 1 cup
Sugar = 2 cups
Rice = 1 tablespoon (Soak rice, dry it, and grind it into a powder)
Custard powder = ½ tablespoon
Milk = ¼ cup
Pistachios = chopped, as needed
Almonds = chopped, as needed
Instructions
To make the delicious cashew kheer, first prepare the cashew paste. Add cashews to a mixer jar and enough milk to grind them smoothly. Blend the cashews into a fine paste. Next, whisk ¼ cup of milk into the custard powder until completely smooth, ensuring no lumps remain.
Now, in a heavy-bottomed pot, add 2 liters of milk and bring it to a boil over high heat. Once boiling, stir the milk and reduce the heat to low.
Let the milk simmer for 4-5 minutes. Then, add the rice powder to the milk and continue stirring over medium heat for 5-6 minutes. After 5-6 minutes, add the ground cashew paste to the milk. Stir continuously for another 5 minutes over medium heat, allowing the kheer to thicken.
Before adding the custard powder mixture to the milk, stir it well with a spoon. Gradually add the custard powder mixture to the milk, stirring constantly with one hand while pouring with the other. Continuous stirring is essential to prevent lumps from forming. If you don't stir while adding the custard powder, lumps may appear in your kheer.
After adding the custard powder mixture, stir in the sugar and allow the kheer to simmer for 3-4 minutes, allowing the sugar to dissolve into the kheer. Finally, fold in the chopped pistachios and almonds, and let the kheer simmer for another 1-2 minutes on low heat.
Turn off the heat. Serve the kheer warm or chilled.
