Drain the soaked cashews and blend them with dates and 1/2 cup milk until smooth.

Heat the remaining milk in a heavy-bottomed saucepan and bring it to a boil.

Add the cashew-date mixture to the boiling milk and stir well.

Lower the heat and simmer the kheer for 20-25 minutes, stirring occasionally.

Add sugar and cardamom powder to the kheer and cook for another 5 minutes.

Remove from heat and let it cool to room temperature.

Garnish with chopped nuts and refrigerate for a few hours before serving.