Soak ½ cup of almonds in hot water in a bowl for about 2 hours. Then, remove the skin carefully with your hands and keep them in a separate bowl.

Then, transfer them to a mixer jar and pour a little bit (about ¼ cup) of milk in it. Make a smooth paste. Keep it aside.

Now, heat 1 tsp of clarified butter (ghee) in a pan over a medium flame and put 2 tbsp each of cashew nuts and raisins in it when hot. Sauté them for a minute or so until the cashew nuts change their color slightly. Remove them when done and keep aside.

In the same frying pan, pour 750 ml of milk. Bring it to a boil. Stir and cook for about 7 to 8 minutes until the milk reduces.

When the milk has reduced, add the badam paste to it and mix nicely. Then, add 6 tbsp of sugar and 20 strands kesar (saffron) to it and mix nicely. Let the milk cook on a low flame for about 8 to 10 minutes. Stir the milk intermittently. Check the consistency when it has reduced and changed its color.

Then, add the ½ tsp of cardamom powder and the fried cashew nuts and raisins to it. Mix well. Cook for only a minute more before checking the final consistency. Switch off the gas stove if it is thick enough.

Your sweet and tasty badam kheer is now ready. Transfer it to a serving bowl, garnish it with a few chopped pistachios and strands of saffron before serving and enjoy.