Peel the mangoes, squeeze out and keep the pulp.
Add a little hot water to the mango stones and wash them clean of all pulp, and then add the water to the fleshy pulp.
Grate the coconut and extract the milk.
Grind a second time and extract thinner milk.
Now add the sugar, coconut milk, cardamom powder and saffron to the mango pulp and mix well.
Lastly, fry the cashew nuts in a little ghee and add them to the Kheer and mix well.
Serve cold with ice cubes.
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