FOR PUDDING - Pour milk, fresh cream, sugar and vanilla essence into a sauce pan. Heat the mixture in low flame until it is warm. Sprinkle the gelatin over the mixture and stir until the gelatin has dissolved. Don't let the mixture boil.

Add salt and mix well. Strain the mixture and pour into individual bowls, leave it to cool. Chill in the refrigerator for about 4 hours or overnight.

FOR SAUCE - Combine sugar and little water in a sauce pan. When sugar melts and becomes light brown color add butter and whisk. Add 2 tablespoon hot water and whisk until smooth.

Add fresh cream and whisk again for few seconds until the sauce thickens slightly. Remove from heat, add vanilla essence and salt. Keep at room temperature.

TO SERVE, pour the sauce over pudding and garnish with cashew nuts.