Yield: 4 cups
Prep time: 10 minutes
Total time: 40 minutes
- Basamati Rice – 1 cup
- Milk – 2 Litres
- Sugar – 1.5 cups
- Elaichi/ Cardamom Powder – 1 tsp
- Dry Fruits – Cashewnuts, Almonds
- Ghee – 1 tbsp
How I do it :
Pressure cook rice with 1 1/2 cup water + 1/ 2 cup milk and Elaichi Powder
Meanwhile heat the milk and sugar.
When Milk starts to thicken and reduce in quantity , add the cooked rice and chopped Almonds.
Mix well and cook for 10 minutes more.
In a small wok, heat ghee and saute the Cashewnut.
Add to the Kheer and remove from fire
Garnish with dry fruits
Special Information :
Saffron can also be added
Add milk if required, just to make sure it does not thicken too much
Kheer is best served chilled. If you want to use it next day mix some milk and the rice keeps soaking the milk and the kheer tends to be very thick.