i have used 3 kesar mangoes pulp for the above recipe. Wash the mangoes, remove the pulp and blend it smooth. Keep aside until use.
Dry roast the foxtail millet in a pan until blooms a little. By bloom i mean, it will change color to white. Take care while roasting, keep the flame simmer. Remove the roasted millet to a separate plate.
In a heavy bottom saucepan, take the milk, and let it boil in a medium heat. Once it starts to boil, simmer the flame, add crushed cardamom, cloves and saffron to the boiling milk and mix well.
Now slowly add roasted millet to the milk. Let it boil in a simmer flame and allow the millet to cook. It will take areound 12-15 minutes for the millet to cook. Once it cooks, add sugar to the kheer and mix well.
By this time, one quarter of the milk would have reduced. Let it sit on the stove for another 15 minutes in a simmer flame. Now add roughly pounded almonds and cashewnuts to the kheer and mix well.
Remove it from the flame. Let it cool for 10 minutes. Now to this kheer, add mango puree and mix well. Let it sit for 15 minutes for the flavors to mingle well. Serve warm with a garnish of pistachios.