Grind the coconut and cardamom with water to extract coconut milk.

Squeeze out all the coconut milk from the pulp.

Add the coconut milk, grated sweet potato, milk, sugar, and saffron strands to a saucepan.

Bring the mixture to a boil.

Add a pinch of salt to balance the sweetness.

Once the kheer thickens, add the semolina.

Keep stirring until the semolina boils.

Switch off the heat.

Serve in a bowl garnished with chopped cashew nuts.

Serve after a Lucknowi Murg Biryani with Raita for lunch.