Rice Kheer with Cardamom

Ingredients

• 1 liter whole full-fat milk
• 3 tablespoons basmati rice, washed and soaked for 20 minutes
• 4 tablespoons granulated sugar
• 4 green cardamom pods, seeds crushed to a fine powder
• 10 saffron strands soaked in 2 tablespoons warm milk
• 2 tablespoons raw cashews, halved
• 2 tablespoons golden raisins
• 1 tablespoon slivered almonds
• 1 tablespoon slivered pistachios
• 1 teaspoon ghee
• 1/2 teaspoon rose water

Instructions

1. Wash the basmati rice under cold running water until the water runs clear, then soak it in enough water for 20 minutes, and drain completely before using.
2. Heat a heavy-bottomed pan or kadai over medium heat and add the ghee. Once melted, add the cashews and raisins and fry for 1 to 2 minutes until the cashews turn light golden and the raisins plump up. Remove and set aside.
3. Pour the full-fat milk into the same heavy-bottomed pan and bring it to a boil over medium-high heat, stirring frequently to prevent it from scorching at the bottom.
4. Once the milk comes to a full boil, add the drained basmati rice to the milk, reduce the heat to low, and stir well to combine.
5. Cook the rice in the milk on low heat for 35 to 40 minutes, stirring every 3 to 4 minutes to prevent sticking and to help the milk reduce and thicken. The rice should become completely soft and the milk should reduce to roughly half its original volume and turn creamy.
6. Add the granulated sugar to the thickened milk and rice mixture and stir well until the sugar dissolves completely. Cook for an additional 5 minutes on low heat.
7. Add the saffron soaked in warm milk, crushed cardamom powder, and rose water to the kheer and stir gently to incorporate all the flavors evenly.
8. Add the fried cashews and raisins back into the kheer and stir to combine, then turn off the heat.
9. Serve the kheer warm or transfer it to a serving bowl, cover, and refrigerate for at least 2 hours to serve chilled. Garnish with slivered almonds and pistachios just before serving.