Kheer

Ingredients

• 1.5 liters whole milk
• 50 grams basmati rice, rinsed and soaked for 20 minutes
• 80 grams granulated sugar
• 1/4 tsp ground green cardamom (from about 6 pods)
• 20 saffron strands, soaked in 2 tbsp warm milk
• 2 tbsp raw cashews, roughly chopped
• 2 tbsp golden raisins
• 1 tbsp slivered almonds
• 1 tbsp ghee
• 1/2 tsp rose water

Instructions

1. Rinse the basmati rice under cold water until the water runs clear, then soak it in cold water for 20 minutes. Drain and set aside.
2. In a small bowl, crush the saffron strands between your fingers and soak them in 2 tablespoons of warm milk for 10 minutes until the milk turns a deep golden color. Set aside.
3. In a heavy-bottomed pan or kadai over medium heat, melt 1 tablespoon of ghee. Add the chopped cashews and slivered almonds and fry for 1 to 2 minutes until lightly golden. Remove with a slotted spoon and set aside, leaving the ghee in the pan.
4. Pour the 1.5 liters of whole milk into the same heavy-bottomed pan over medium-high heat. Bring it to a full boil, stirring frequently to prevent scorching on the bottom.
5. Once the milk boils, drain the soaked basmati rice and add it directly to the boiling milk. Reduce the heat to medium-low and cook, stirring every 3 to 4 minutes, for 35 to 40 minutes until the milk has reduced by roughly half, the rice is completely soft, and the mixture has thickened noticeably.
6. Add the granulated sugar and stir well to dissolve completely. Continue cooking for another 8 to 10 minutes, stirring constantly, as the kheer will thicken further once the sugar is added.
7. Pour in the saffron-infused milk and stir to incorporate. Add the ground cardamom and golden raisins and stir well. Cook for a final 3 minutes.
8. Remove from heat and stir in the rose water. The kheer will continue to thicken as it cools.
9. Transfer to a serving bowl or individual dessert cups. Garnish with the fried cashews and almonds. Serve warm immediately, or cover and refrigerate for at least 2 hours to serve chilled — both are traditional.