Ingredients:
- 1 liter whole milk
- 1/2 cup basmati rice
- 1/2 cup sugar
- 1/4 cup chopped nuts (such as almonds, cashews, and pistachios)
- 1/4 tsp ground cardamom
- A pinch of saffron
- 1 tbsp rose water (optional)
Instructions:
Rinse the rice in cold water until the water runs clear. Soak the rice in water for 30 minutes.
In a heavy-bottomed pot, bring the milk to a boil over medium-high heat. Reduce the heat to low and let the milk simmer.
Drain the rice and add it to the pot with the simmering milk. Stir well and let it cook on low heat, stirring occasionally to prevent the rice from sticking to the bottom of the pot.
After about 30-35 minutes, the rice will be fully cooked and the mixture will have thickened. At this point, add the sugar, chopped nuts, ground cardamom, and saffron. Stir well and let it cook for another 5-10 minutes until the sugar has dissolved and the nuts are fragrant.
If you like, you can add rose water to the kheer for extra flavor. Stir well and turn off the heat.
Let the kheer cool to room temperature, then chill in the refrigerator for a few hours until it is cold.
Garnish the kheer with some additional chopped nuts and saffron strands, and serve chilled.
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