Soak the almonds in boiling water for 1 hour. Remove skins and keep aside.
In a pan, heat ghee and saute the pumpkin for 3-4 minutes. Add 1/4 cup water, cover and cook the pumpkin until done. Allow all the water to evaporate.
Grind the almonds with 1/2 cup milk and saffron powder to get a smooth puree.
Grind the cooked pumpkin with 1/4 cup milk to get a smooth puree.
In a heavy bottomed pan, combine the almond puree, pumpkin puree, remaining milk and sugar.
Bring this to a gentle simmer for 5-7 minutes.
Meanwhile, heat ghee in a small pan. Add cashews and raisins. Once cashews are golden brown, transfer it over the kheer. Garnish with saffron strands.
Serve chilled or warm.