21/2 cups coconut cream

4 cups full fat milk

½ cup sugar

5 cardamom pods crushed

¼ cup chopped cashew nuts/almonds

 Method

Soak the cashewnuts in hit water for 10 minutes, Drain and keep aside.

Mix together the coconut cream and milk and simmer in a non stick pan stirring continuously.. When it reduces to half, add the sugar and continue stirring on a low flame till it thickens and leaves the sides of the pan and resembles khoya. Add the cardamom and cashewnuts and stir. Pour into a serving bowl and refrigerate.  Serve Chilled

Moong Dal Sheera

1 cup yellow moong dal

1 cup full fat milk 

1 1/4 cup sugar

1/2 tsp corainder

a few saffron strands

6 tbls ghee

Soak the moong dal in water for 4 hours .Drain and grind to a coarse paste using 2 tbsp of water.Dissolve saffron in 1 tbsp of warm milk and keep aside.melt the ghee in a non stick pan.Add the moong dal paste and stir till it becomes golden brown. Add the warm link and 1 cup of warm water and cook stirring till water is absorbed. Add sugar and cook on a slow flame, till the ghee separates, Add the cardmamom and saffron and mix. Pour in a plate and garnish with almonds and pistachios.