Kheer - Traditional Rice Pudding

Ingredients

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

Instructions

1. 1

   Rinse the basmati rice under cold water until the water runs clear to remove excess starch. Soak the rice in water for 30 minutes, then drain.

2. 2

   In a large pot, bring 2 cups of water to a boil. Add the soaked and drained rice. Reduce the heat to low, cover, and simmer for 15 minutes or until the rice is cooked and water is absorbed.

3. 3

   In a separate saucepan, heat the whole milk over medium heat. Stir occasionally to prevent it from scorching. Bring it to a gentle boil.

4. 4

   Add the cooked rice to the boiling milk. Stir well to combine. Reduce the heat to low and let it simmer for about 20 minutes, stirring occasionally.

5. 5

   Add the sugar, crushed cardamom pods (you can crush them using a mortar and pestle), and saffron strands to the mixture. Stir well and simmer for another 10 minutes.

6. 6

   In a small skillet, heat the ghee over medium heat. Add the cashews and raisins, frying until the cashews are golden brown and the raisins are plump, about 3-4 minutes.

7. 7

   Add the fried cashews and raisins to the kheer mixture. Stir to combine and cook for an additional 5 minutes on low heat.

8. 8

   Remove from heat and let the kheer cool slightly. It can be served warm or chilled. Garnish with additional cashews or saffron strands if desired.

9. 9

   Serve the kheer in bowls and enjoy this delightful Indian dessert!