Step-by-Step Instructions

1. 1.Boil Milk and Cardamom

   Pour 5 kg of full-fat fresh milk into a large pan. Add 5 to 7 green cardamoms. Bring the milk to a boil over medium heat, stirring occasionally.

2. 2.Reduce Milk

   Continue cooking the milk on medium heat, stirring frequently, until its quantity reduces by half and it becomes thick and creamy. This process will take approximately 60-90 minutes.

3. 3.Cook Soaked Rice

   In a separate pot, boil water. Add 2 and 1/2 cups of pre-soaked tota rice to the boiling water. Cook the rice until it is fully soft and tender, which should take about 15-20 minutes.

4. 4.Mash Cooked Rice

   Once the rice is fully cooked and soft, mash it thoroughly using a potato masher or the back of a spoon until it forms a thick, somewhat smooth paste. Some texture can remain for a traditional kheer.

5. 5.Combine Rice and Milk

   Once the milk has reduced by half and thickened, add the mashed cooked rice to the milk. Stir well to combine the rice evenly with the milk.

6. 6.Cook to Desired Consistency

   Continue to cook the kheer on medium-low heat, stirring continuously to prevent sticking, until it reaches your desired thick and creamy consistency. This may take another 30-45 minutes.

7. 7.Add Sweeteners and Flavorings

   Add 3 cups of sugar to the kheer and stir until it completely dissolves. Then, add 1/2 kg of kalakand and mix it in until well combined. Finally, add 1 teaspoon of cardamom powder and a few drops of kewra essence for aroma, stirring thoroughly.

8. 8.Serve and Garnish

   Once the kheer has reached the desired consistency and all ingredients are well combined, turn off the flame. Pour the hot kheer into a large serving dish. Garnish generously with chopped pistachios and almonds.