Take out about 1 cup milk and the rest put for boiling along with sugar. Mix corn flour in the milk that we kept aside. Soak saffron in about 1-2 tbsp warm to hot milk.

Stir the boiling milk continuously after the first rise. Boil it till about 1/4 part burns out, the milk looks slightly darker and thicker than before. Add the cornflour-milk mixture (stir before adding as the cornflour tends to sit down). Stir the milk while adding it. Add cashew.

Also add cardemom, saffron milk. Boil while stirring continuously l, for about 2-3 min or until the milk thickens to your desired consistency. Do not make it too thick as it looks thicker after adding the fruits. Remove the milk pot from the heat.

Note: Fruits: The choice of fruits and its quantity is entirely your own choice. However, sweet fruits like apples, bananas, chiku, mangoes, pawpaw and pomogranet are ideal fruits for fruit salad. Apart from these you can also add a bit of cherries and pineapple (if it is sweet enough and if you like the zing) to add more colours and flavours to our salad. I avoid cherries and pawpaw. I prefer to add apples, chiku and bananas in more quantity and the rest in less quantity.

Tinned fruits: tinned fruits taste sweeter than natural fruits, but they have no flavours. So I do not prefer the tinned fruits at all. However, if you do not have a variety of fresh fruits available, you can use a tin of mixed fruits along with whatever fresh fruits are available.

Mango: use only good quality, fully ripened sweet mangoes. Alphanso and kesar are ideal.

Thickness of fruit salad: it must not be thin like regular milk nor should it be thick like custard. It should be at soupy consistency. Amount of fruits also makes it look thin/thick. I add more fruits if I serve it alone and less if I serve it along with Puri.