Mango Payasam

Chop mangoes roughly

Take it in a blender and make a puree without adding water

Measure and keep aside

Take basmati rice in a blender, grind it to a coarse mixture,Set aside

In a tbsp of warm milk add saffron and let it soak

Take milk in a vessel, add rice, then put a spoon inside the vessel

Take a pressure cooker put the stand add water to it then place the vessel containing milk on it

Add saffron milk

Close with a lid and pressure for 15-20mins in low flame

Once pressure releases slowly open, then remove the spoon

You can see the rice has cooked now

Now transfer the milk to a heavy bottomed pan

Add suga, it will become runny

Let it simmer for 5mins,then add condensed milk and switch off

Let it cool down

When it is cooled(can be slightly warm) add mango puree

Mix well

Add cardamom powder

Heat ghee then add cashews and fry till golden

Add it to the kheer

Add chopped mango pieces while serving

Garnish and serve warm / chilled