How do I introduce Kheer? It's one of our most traditional and loved desserts. I started making it pretty recently and now there's no stopping me!
2 litres full fat milk
1/2 cup rice (see notes)
1/3 cup sugar (or more per taste)
1/2 teaspoon cardamom powder
Pinch of saffron
1/4 cup chopped almonds, pistachios and cashew nuts (see notes)
2 tablespoons raisins
Wash the rice thoroughly and soak it in water for 20 minutes.
In a very thick bottomed wok, heat the milk. When it comes to a boil, add the strained soaked rice and saffron. Cook on a low heat stirring intermittently. When the milk if reduced by half, add the sugar, raisins and dry fruits. Continue to boil in low heat till it reaches a thick consistency and the rice is completely cooked. The whole process takes about an hour and half (90 minutes). You can also cook it on high heat but you have to continuously stir it; this way it takes 45-50 minutes. Serve warm or chilled garnished with slivered almonds.
It is best to use any small grain rice or broken basmati, known as tukda basmati for kheer.