Halkheer/ Milk Kheer

I have developed an incredibly incurable sweet tooth! Of late I am craving for sweet like nobody’s business!! Now that my mother will be going back to India in two weeks, I am resorting to sweets for comfort. Mom is making all sorts of sweets to comfort me and my palate. She made Halkheer the other day. Kheer is one of those victuals associated with celebrations, festivities, joy and comfort. There are umpteen number of Kheer recipes calling for ingredients as varied as Channa dal, rice to Lotus seeds/ Makhana.
Halkheer aka Milk-Kheer is one of my mom's specialties. I have not had it else where. I am not sure if it is a standard recipe at all!It is kinda a hybrid between plain Milk kheer and Badam Milk..



We will need,

Milk 2 Cups + 3 tbsp
Cashew nut unsalted 4 tbsp
Coconut grated, unsweetened 4 tbsp
Sugar   2 tbsp + according to taste.

Method

1. Soak Cashew nuts in the 3 tbsp warm milk for at least two hours.
2. Pulse coconut and soaked cashews + milk in a blender till very smooth.
3. Pour the mixture into the remaining milk, stir in the sugar and bring it to a boil. Simmer for a few more minutes till all the flavours mingle. Remove from fire and cool. Refrigerate before serving.
4. Use a few strands of saffron or a pinch of crushed cardamom for extra flavour.

Serves two, (only one if it is me :)