Rinse 250 grams of cherries, remove the seeds, and chop them into small pieces.
In a heavy-bottomed pan, heat 1 liter of full-fat milk on medium flame. Keep stirring occasionally to prevent it from sticking to the bottom.
Once the milk starts boiling, reduce the flame to low and let it simmer for 10-12 minutes, stirring occasionally.
Add 100 grams of sugar to the milk and mix well. Cook for another 5-7 minutes until the sugar dissolves completely.
Add the chopped cherries to the milk and cook for another 5 minutes.
In a separate pan, heat 1 tablespoon of ghee and roast 50 grams of chopped mixed nuts (cashews, almonds, and pistachios) until they turn golden brown.
Add the roasted nuts to the cherry kheer and mix well.
Finally, add 1/2 teaspoon of cardamom powder and mix well. Cook for another 2 minutes and then turn off the flame.
Allow the cherry kheer to cool down to room temperature. You can serve it warm or chilled, as per your preference.