• Full cream milk - 2 litres
• Rice - 100 -150 gms*
• Sugar - 175-200 gms **
• Almonds - 15
• Pistachio - 15
• Raisins - 1.5 tbsp
• Chiroli - 2 tsp
• Cardamom powder - 1/2 tsp
• Crushed Saffron - a pinch

Take a heavy bottom pan (I always use pressure cooker to make kheer) and grease it with pure ghee, especially the bottom of the pan.Add milk and give it a boil.

Dry roast saffron, grind and soak in 1 tsp of hot milk.

Wash rice and then wipe it well with a napkin and add in the boiling milk. Mix properly.

Cook on medium heat, when it start boiling, lower the heat and cook till rice get cooked well and become soft, it will take minimum 40 minutes.

Keep stirring in between, and gently mash the rice grains with the laddle while mixing.

If the rice grains are not mashed while cooking then mash gently with a laddle or whisk.

Now add sugar and cook for approx 45 minutes on slow heat.
Keep stirring the kheer in between to avoid sticking to the bottom.

Add chopped nuts, saffron and caradamom powder.
Cook for 5 minutes and serve garnished with chopped pistachio.

by Pak101.com (few years ago!) / 1987 views