Rinse the amaranth grains well & put them in a pressure cooker, then add the water.

Pressure cook the grains on a medium flame for 10 minutes. Now add 1 cup of milk & saffron strands to the cooker.

Stir the milk. kesar and the cooked amaranth grains mixture very well. Simmer on a low flame for another 7-10 minutes & stir continuously.

Add the sugar & stir again and simmer the kheer for 2 minutes more.

Lastly add the sliced cashews & almonds, 1/2 tsp cardamom powder & stir again.

Serve warm or chilled.