Procedure

• In a pan heat cream and milk and bring to boil.
• Add in crumbled paneer and cook for a minute on low flame.
• Remove from stove and add elaichi powder and pink salt.
• In a small pan heat ghee and add cashew.
• When they are golden, add it to the kheer and transfer to serving bowls.
• Garnish with rose petals and serve chilled or warm or at room temperature.