Soak 20 cashews in water for about 6 hours.

Soak 1 tsp saffron strands in 1 tablespoon of warm water for 2 hours.

Blend the cashews, raw sweet potato, and ½ cup water in a blender until creamy.

Heat a saucepan over low flame. Pour in ½ cup water and the blended mixture. Gradually increase the flame to medium while stirring continuously.

When the mixture starts to boil, cook it for 10-15 minutes on low flame.

Add the jaggery and cook for another 3 more minutes.

Turn off the flame, add the cardamom powder, soaked saffron, and salt. Mix well.

To serve warm, immediately add the toppings and serve.

To serve cold, refrigerate for 1 hour, then add the toppings and serve.