1 liter milk1 cup rice ¼ cup sugar1 teaspoon Elachi (cardomom) powder 2 to 3 strands of saffron soaked in 1 tablespoon of hot milk 1 tin condensed milk ½ cup Chopped or sliced Almonds1 tablespoon ghee (Clarified butter)
Wash the rice a few times and soak overnight or atleast for an hour. Using a heavy bottomed pan, boil the milk, keep stirring to prevent the fats from getting stuck at the bottom. Once it starts boiling lower the heat. Drain rice completely. Add to the boiling milk and begin to cook on medium flame until the rice is completely soft,cooked and mashy. Add the sugar cook for another 15 minutes on low flame. Using a hand blender; blend the kheer abit, not too much, you can also use a masher instead. In a pan on med flame, heat the ghee (Clarified butter), add the chopped or sliced Almonds, stir & roast for 2 to 3 minutes. Add the nuts to the milk mixture, add the saffron strands ,Elachi (cardomom) powder and cook for 5 to 10 minutes. Add the condensed milk and cook for another 5 minutes. Pour in a bowl, garnish with chopped nuts. Refridgerate for a few hours before serving. Enjoy the twist..😋
INFO & TIPS
Kheer is one of the most loved desserts among the Indian cuisines. And this one is the rice pudding at a different level 😋 you won't stop asking for more.