Almond Cashew Milk Pudding

Instructions

1. 1

   Begin by soaking the almonds and cashews in warm water for about 30 minutes. This will soften them and make them easier to blend.

2. 2

   Drain the soaked nuts and blend them into a smooth paste using a little milk from the 500 ml provided.

3. 3

   In a saucepan, heat the ghee over medium heat. Add the nut paste and sauté for a few minutes until it becomes aromatic.

4. 4

   Add the remaining milk to the saucepan and bring it to a gentle boil, stirring continuously to prevent the mixture from sticking to the bottom.

5. 5

   Once the milk starts boiling, add the sugar and continue to stir until it dissolves completely.

6. 6

   Lower the heat and let the mixture simmer for about 10-15 minutes, stirring occasionally, until it thickens to a pudding-like consistency.

7. 7

   Remove the saucepan from the heat and let the pudding cool slightly.

8. 8

   Pour the pudding into serving bowls and let it cool completely before refrigerating for at least 2 hours.