Have two bowls ready. In the first bowl, add pistachios, 7 almonds and ½ tbsp cahewnuts, pour ½ cup hot water.
In the second bowl add 5 almonds and remaining cashewnuts, pour ½ cup hot water. cover both the bowls with lids and keep aside for 2-3 hours.
Wash the carrots thoroughly. Make sure there is no soil or grit on the surface. Peel them; chop the head, tip of the carrots and discard. Dice roughly into 1 inch cubes. Pressure cook with 1 cup of milk for one whistle. Cool down completely.
While the carrots are cooling peel almonds and pistachios from the first bowl. Chop all the nuts from the first bowl into thin slices. Keep aside.
Peel the almonds from the second bowl and roughly chop.
In a blender jar add the chopped almonds and cashewnuts from the second bowl, add sugar and blend once. Add the carrots and blend to a smooth paste.
In a pan add the paste and remaining milk, bring to a boil. Add saffron.
Let it cool down for 5 minutes. Now, add the chopped nuts from the first bowl and vanilla essence. Let it cool down completely.
Chill the kheer in the refrigerator for 2-3 hours before serving.
The cups used to measure ingredients are standard measuring cups.
You can alter the amount of sugar and milk to suit your liking.