Basmati rice – 1/4 cup (washed and soaked for 30 minutes)
Sugar – 1/4 to 1/3 cup (adjust to taste)
Cardamom powder – 1/2 tsp
Sliced almonds & pistachios – 2 tbsp (optional)
Raisins – 1 tbsp (optional)
Saffron strands – a pinch (optional, soaked in 1 tbsp warm milk)
Ghee (clarified butter) – 1 tsp (optional)
Instructions:
Boil the Milk In a heavy-bottomed pan, bring the milk to a boil. Keep the flame low and stir occasionally to prevent burning.
Add Rice Drain the soaked rice and add it to the boiling milk. Cook on low heat, stirring often, until the rice is soft and the milk has thickened. This may take about 30–40 minutes.
Add Sugar Once the rice is fully cooked, add the sugar. Stir well and let it dissolve completely.
Flavor It Add cardamom powder, saffron milk (if using), and half of the dry fruits. Simmer for another 5–10 minutes.
Optional Step – Fry Dry Fruits In a small pan, heat ghee and lightly fry the remaining dry fruits and raisins until golden. Add to the kheer.
Serve Serve warm or chilled, garnished with a few more nuts or saffron strands.
Tips:
Use full-fat milk for the creamiest texture.
Stir frequently to prevent milk from sticking to the bottom.
You can also add condensed milk for a richer taste (reduce sugar accordingly).
Let it cool and refrigerate if you prefer it cold.
