- 90 grams Basmati Rice(washed and soaked for 20 minutes)
- 1 Litre MilkFull fat, full cream milk
- 90-100 grams SugarCan Vary according to taste
- 1 tsp Cardamom Powder
- 5 - 6 twigs Saffron (Kesar)Soaked in warm milk
- 90 grams Dry fruitsMixed dry fruits (cashewnuts broken into pieces, raisins, blanched almonds, blanched pistachios and fox nuts)
Today, I am sharing the recipe going on in our family for a long time. It is nice and creamy, full of nuts and Kesar.
– Use full fat and full cream milk for a creamy Kheer.
– The ratio of rice and milk is 90 grams rice per litre milk.
– Cook it in a very thick pan, so that the cooking is slow and flavourful.
Boil the milk in a very heavy-bottomed pan. Keep stirring it so that it does not burn in the bottom
Now, add the soaked Basmati Rice and let it cook on a slow flame.
Once the rice is cooked in the milk, using the back of a spoon, mash it slightly.
Add the sugar now. Add the Dry fruits and saffron milk. Mix it well.
Let all of this cook for 10 minutes on a slow flame until the milk starts thickening.
The Kheer is ready to be served.