Kaju halwa/Cashew pudding

Ingredients
Raw Cashew nuts - 1 cup
Green cardamom - 2
Milk  (I used ALEXANDRE FAMILY FARMS Organic, Cream Top Whole Milk,  about 48 FZ)

Sugar - 4 tsp or to taste
Saffron a pinch
Ghee - 1/3 tsp for smell

Method

1. Bring milk to boil. Reduce flame and make it thicker.
2. You may add milk powder.
3. In a coffee grinder, add cashew and cardamom and make a powder. You can also use this to make badam milk.
4. Add the dry ground cashew and cardamom powder in batches while stirring so that no lumps are formed. Cook for another 15-20 mins or until all raw cashew is cooked.
5. Add saffron strands and a little ghee when it is almost done. Kill the flame. Let it cool and then serve. You can top it with ghee roasted cashew.

Sunday dinner scene- roti and bhindi masala from DoorDash, 

homemade cilantro chicken and cashew halwa 

Close up of Kaju Halwa

Vermicelli pilaf/pulao

1. Bring a sauce pan of water to boil. Add vermicelli and boil on low till soft. Take out and drain in a colander in cold water. (to prevent sticking)
2. Cut potatoes and cauliflowers into bite sized pieces. Microwave with water for 3-4 mins or till al dente. 
3. In a non-stick frying, heat 1 tsp cooking oil,  add minced onions, mustard seeds (can skip), curry leaves, minced green chilis (I used 2 ), green peas, turmeric, salt. Stir. Add  drained potatoes and cauliflower that you steamed first. Next, add the vermicelli. Add spicy cashews (or dry roasted ones). Taste for salt.

I had it for breakfast today with tea. The instruction packet asked us to fry the vermicelli for pulao. I prefer to boil them.

Some variations use tomatoes and carrots. This preparation is similar to my breakfast poha or chirer pulao recipe.