Chop mangoes roughly.

Take it in a blender and make a puree without adding water. Measure and keep aside.

Take basmati rice in a blender, grind it to a coarse mixture, set aside.

In a tablespoon of warm milk add saffron and let it soak.

Take milk in a vessel, add rice, then put a spoon inside the vessel (this is to avoid milk overflowing).

Take a pressure cooker put the stand add water to it then place the vessel containing milk on it. Add saffron milk.

Close with a lid and pressure cook for 15-20mins in low flame.

Once pressure releases slowly open, then remove the spoon. You can see the rice has cooked now.

Now transfer the milk to a heavy bottomed pan. Add sugar, it will become runny.

Let it simmer for 5mins, then add condensed milk and switch off. Let it cool down.

When it is cooled (can be slightly warm) add mango puree. Mix well. Add cardamom powder.

Heat ghee then add cashews and fry till golden. Add it to the kheer.

Add chopped mango pieces while serving.

Garnish Mango Kheer and serve warm / chilled.