Ingredients
4 cups milk, or 2½ cup milk for instant pot
¼ cup water, avoids burning
1⁄4 cup rice, basmati or any rice
8 tbsp organic sugar, or 6 tbsp for moderate sweetness
1⁄2 tsp cardamom powder, elaichi (about 2 or 3 pods)
10 cashews, or blanched almonds, chopped
10 pistachios, chopped
2 tbsp raisins
1 tbsp ghee, for frying nuts
1 pinch saffron, or 1 tsp edible rose water
Preparation
Using a colander, wash rice a few times with clean water and drain. Chop nuts and set aside.
In a large heavy bottom pot, pour water to prevent kheer from burning at the bottom. Pour milk and bring to a boil. Stir often to prevent fats from getting stuck at the bottom.
Add in drained rice and cook on a medium flame until the rice is soft, completely cooked, and slightly mushy. Stir often to keep milk from burning.
Add the sugar and continue to stir until the rice kheer turns thick. Add cardamom powder, rose water, and nuts. Continue to cook for 5 minutes. Turn heat off when kheer reaches desired consistency, slightly runny.
Kheer thickens once it cools down. Garnish with more nuts and raisins if preferred. Serve.
