Kheer

Ingredients

Rice - 100 gms / 1 cup
Milk - 1 liter
Condensed Milk - 200 gms
Sugar - 1 cup
Saffron - 5 -6 strands
Cardamom powder - 1/4 tsp
Cashew nuts, Raisins, Almonds for garnish.
Ghee - 2 tsp

Method:

• Wash and soak basmati rice for 10 - 15 mins.
• Meanwhile boil the milk in a thick bottom pan. Once it reaches the boiling point, reduce to low flame and stir occasionally.
• Soak saffron in a quarter cup of warm milk.
• Heat a pan with ghee, roast the nuts till golden, remove and keep aside. Then drain the rice and roast for a minute. Remove from flame.
• Add the roasted rice to the boiling milk and simmer for 20 mins.
• Check in interval to see if the grains are cooked. Reduce further for 5 mins. Add sugar and stir well to mix it.
• It takes about 30 - 40 mins for the milk to get reduced to thick consistency. At this stage add the milk, saffron milk and cardamom powder.
• Stir well, have the flame still in low.
• When it is mixed well, bring to boil on high flame, add in the roasted nuts, simmer for 5 mins.