Kheer - Rice Pudding

Ingredients

• 1 cup Basmati rice
• 4 cups Whole milk
• 3 tablespoons Granulated sugar
• 4 pieces Green cardamom pods
• 2 tablespoons Cashews
• 2 tablespoons Raisins
• 1 tablespoon Ghee (clarified butter)
• 1 pinch Saffron strands
• 2 tablespoons Chopped almonds

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2. 2

   In a large pot, heat 4 cups of whole milk over medium heat. Stir occasionally to prevent it from scorching.

3. 3

   Once the milk begins to boil, add the drained rice and the green cardamom pods. Reduce the heat to low and let it simmer, stirring frequently to avoid sticking, for about 30-40 minutes or until the rice is fully cooked and the mixture thickens.

4. 4

   Add the granulated sugar and saffron strands to the pot. Stir well and cook for another 5-10 minutes until the sugar dissolves completely.

5. 5

   In a small pan, heat 1 tablespoon of ghee over medium heat. Add the cashews and raisins, and sauté until the cashews are golden brown and the raisins are plump, about 3-4 minutes.

6. 6

   Add the sautéed cashews and raisins to the kheer. Stir well to combine. Cook for an additional 2-3 minutes.

7. 7

   Remove the pot from heat and let the kheer cool slightly. It can be served warm or chilled.

8. 8

   Garnish the kheer with chopped almonds before serving. Enjoy your delicious homemade kheer!