Firstly, dry roast 4 tsp quick-cooking oats in a deep bottom pan on low flame.
After approximately 1-2 minutes, it will turn fragrant.
Add 2 cups milk to the oats at this stage and give it a stir.
Let the oats get cooked in the milk for 5-7 minutes. Keep stirring it to prevent the milk from sticking at the bottom.
Take out 1.5 tbsp milk from the pan into a bowl and soak a pinch of saffron in it.
When oats look almost cooked in thickened milk then add saffron milk to it.
Continue boiling the milk with saffron and oats for a few minutes while stirring in between.
Further, add 1/4 cup sugar to the oats' milk.
After a few minutes, the sugar will dissolve in the milk and saffron will give its beautiful color to the kheer.
Additionally, add 8 golden raisins, 4 chopped cashews, and 4 chopped pistachios in the milk. Further add 1/2 tsp cardamom powder. Cook for 1-2 minutes, and switch off the gas. Let it cool down.
Take 1 alphonso mango, peel, and chop. It is 3/4 cup approximately. Add this to a blender with 1/4 cup water.
I have not added any sugar to make mango puree as the mango is naturally sweet and we have added some sugar to the oats kheer also.
Add this mango puree to the oats kheer (at room temperature) and mix well.
Keep oats mango kheer in the fridge for cooling. Pour kheer in the serving bowl of your choice and garnish with some cashews, almonds, and pistachio pieces and serve cold.