Lentil Kheer (South Asian Porridge)

Directions

1. Add lentils and water to a pressure cooker. Cook for 10-12 minutes or until the lentils are soft and mushy.
2. In a large pot, heat milk, sugar, cardamom, and saffron. Stir continuously until sugar dissolves and milk comes to a boil.
3. Add cooked lentils to the boiling milk mixture. Stir well to combine. Reduce heat and simmer for 15-20 minutes, stirring occasionally, until the kheer thickens.
4. Heat ghee in a small pan. Add almonds and cashews and fry until golden brown. Pour ghee and nuts over the kheer.
5. Serve warm or chilled. Garnish with additional chopped nuts or dried fruits, if desired.