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

roast until the nuts turn crunchy.

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

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

stir and mix well making sure there are no lumps.

continue to cook on low flame without burning.

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

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

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

keep stirring and get the milk to a boil.

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

stir well and boil for 5 minutes.

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

mix well and simmer for 15 minutes.

now add ½ cup sugar and boil until the sugar dissolves.

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

to roast the dry fruits, heat 2 tbsp ghee.

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

saute until the nuts turn crunchy.

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

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