Ingredients:
Milk: 1 liter (full-fat preferred)
Rice: 1/4 cup (washed and soaked for 30 minutes)
Sugar: 1/3 to 1/2 cup (adjust to taste)
Cardamom Powder: 1/2 teaspoon
Nuts: 2 tablespoons (chopped almonds, cashews, and pistachios)
Raisins: 1 tablespoon (optional)
Saffron: A pinch (optional, soaked in 2 tablespoons warm milk)
Ghee: 1 teaspoon (optional, for frying nuts)
Instructions:
Boil the Milk:
Heat milk in a heavy-bottomed pan over medium heat. Stir occasionally to prevent it from sticking to the bottom.
Add Rice:
Once the milk comes to a boil, add the soaked and drained rice. Lower the heat to a simmer.
Cook the Rice:
Stir regularly and cook until the rice is soft and the milk reduces slightly. This may take 25-30 minutes.
Add Sugar:
Stir in the sugar and cook for another 5-7 minutes, allowing the sugar to dissolve completely.
Flavor It:
Add cardamom powder, nuts, and raisins. If using saffron, add it now.
Optional - Fry Nuts:
Heat a teaspoon of ghee in a small pan, fry nuts and raisins until golden, and add to the kheer for extra flavor
Final Touch:
Cook for a few more minutes until the kheer reaches your desired consistency. Remember, it thickens as it cools.
Serve:
Let the kheer cool slightly and serve warm or chilled.
Tip: You can add variations like rose water, kewra essence, or even chopped fruits like mango or apple for a unique twist!
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