The day S was supposed to fly off for his Sabarimala pilgrimage, I wanted to send him off with something sweet. Since he was flying in the morning, I also wanted to make something quick. This Badam Kaju Kheer is that perfect recipe.

Badam Kaju Kheer or Almond Cashew Pudding

Ingredients:

• 1 litre full cream milk
• 20 almonds
• 20 cashewnuts
• 5-6 tbsp sugar
• 1/4 tsp cardamom powder
• 2 pinches saffron strands
• 1 tbsp ghee

Method:

• Soak the almonds and cashew nuts in hot water for 15-20 minutes. When they cool, peel the nuts and keep aside.
• Chop around 5 each of almonds and cashew into slivers and keep aside.
• Blend the balance nuts together with some milk to a smooth paste. Keep aside.
• Boil the milk in a pan and when it comes to a rolling boil, lower the heat and stir for around 10 minutes to thicken the milk.
• Add the sugar and the almond cashew paste and stir well. Let it come to a rolling boil.
• Now add the saffron strands and cardamom powder and stir well. Remove from the fire and keep aside.
• In a small skillet, add the ghee and the slivered nuts and stir until the nuts are brown. When the nuts turn brown, drain from the ghee and garnish the pudding with the nuts and some strands of saffron.
• Have this hot or cold, but I feel cold is better as it tends to thicken some more. If you find the pudding too thick for your taste, dilute it with some milk.