ALMONDS - 2 TBSP

firstly, in pan dry roast 2 tbsp cashew and 2 tbsp almonds

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TURNS CRUNCHY

roast until the nuts turn crunchy

2

BLEND COARSE POWDER

cool completely, and blend to a coarse powder. keep aside.

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MILK - 3/4 CUP

firstly, in a pan take 2 tsp ghee, ¾ cup milk and 1 cup milk powder.

4

BREAK LUMPS

stir and mix well making sure there are no lumps.

5

WELL COMBINED

continue to cook on low flame without burning.

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SEPERATES PAN

keep stirring until the mixture thickens and separates from the pan.

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INSTANT MAWA - READY

instant mawa is ready, you can use immediately or refrigerate and use up to a week

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MILK - 1.5 LITRE

firstly, in a large kadai take 1½ litre milk and ¼ tsp saffron

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STIR IN BETWEEN

keep stirring and get the milk to a boil.

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NUTS POWDER

once the milk comes to a boil, add powdered nuts powder

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STIR WELL

stir well and boil for 5 minutes.

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INSTANT MAWA - 1 CUP

further, add prepared mawa and mix well. you can alternatively use 1 cup store brought khova too.

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SIMMER - 15 MINUTES

mix well and simmer for 15 minutes

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SUGAR - HALF CUP

now add ½ cup sugar and boil until the sugar dissolves

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BOIL

get the kheer to a rolling boil or until the kheer turns creamy texture

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GHEE - 2 TBSP

to roast the dry fruits, heat 2 tbsp ghee

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DATES - 5 CHOPPED

add 5 cashew, 5 almonds, 2 tbsp raisins, 10 pistachios, 5 dates and 2 tbsp charoli

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TURNS CRUNCHY

saute until the nuts turn crunchy.

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DRY FRUITS & NUTS

pour in fried nuts and add ½ tsp cardamom powder. mix well making sure everything is well combined

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READY TO EAT

finally, enjoy dry fruits kheer recipe topped with more nuts.

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