Firstly: Boil the Full Cream Milk with the Condensed Milk and the green cardamom & nutmeg powders & a pinch of salt in it…until it’s a bit reduced in its initial quantity-
Set Aside & Cool it down completely before its further use in this recipe

Next, in the interim: Prepare the Palm Jaggery Syrup- For that, add in a saucepan a cup of water (RT) & add into it the aforesaid quantity of the palm jaggery & boil it until it melts down completely & thicken quite substantially- Set it aside too, to cool down completely

Then, add in the blender jar the aforesaid quantities of the tender coconut pulps & the tender coconut water (Elayneer)- Pulse it a few times to prepare a coarsely ground, thick paste/purée consistency- Also, keep the rest of the aforesaid tender coconut finely chopped & reserved

In a frying pan: Add in some ghee & lightly sauté the almonds, cashews & raisins-
Set Aside for its later use in this very dish-
Now, when all are done & ready- it’s time to assemble all & mix everything well together until nicely combined and well blended to be finely incorporated into the very Kheer mixture

Next in a saucepan- Gently cook the coconut milk with the tender coconut pulp purée & then, in goes to it the chopped pulps of the tender coconut- Give it all a nice mix until well combined- Allow it to cool down completely too-
Now, gently mix the prepared & cooled down jaggery syrup to the initial boiled milk until nicely combined- Then, goes in it this coconut milk & tender coconut milk mixture, giving it all a really good mix to get well blended

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Add in the gently sautéd cashews, almonds & raisins to it- Give it all a good mix altogether, finally-
Refrigerate it for at least 3-4 hrs time before serving it-
Time, to transfer it to a separate serving bowl or platter-
Garnish it your own way-
It’s absolutely ready now to be served chilled & ENJOY…

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