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
