Step-by-Step Instructions

1. 1.Prepare the Rice

   Take 100 gm of long grain basmati rice. Crush the rice lightly to break it into smaller pieces. This helps in achieving a creamy texture for the kheer.

2. 2.Roast the Rice

   Heat 1 teaspoon of desi ghee in a heavy-bottomed pot or pan. Add the crushed rice and lightly roast it for 2-3 minutes on medium-low heat until it turns slightly aromatic and changes color slightly. Remove the roasted rice and set aside.

3. 3.Boil Milk with Cardamom

   In the same pot, add another 1 teaspoon of desi ghee and 3-4 green cardamom pods. Pour 1.5 liters of milk into the pot and bring it to a boil, stirring occasionally.

4. 4.Cook the Kheer Base

   Once the milk comes to a boil, add the roasted crushed rice. Stir well and let it simmer on low heat for about 20-25 minutes, stirring frequently to prevent sticking, until the rice is cooked and the milk starts to thicken.

5. 5.Add Saffron and Nut Paste

   Add a pinch of saffron threads to the simmering kheer and stir. In a blender, combine 8-10 cashews and 8-10 almonds with a little milk or water to make a smooth paste. Add this cashew and almond paste to the kheer and mix thoroughly. Continue to simmer for another 5-7 minutes, stirring constantly.

6. 6.Prepare Fried Nuts

   In a separate small pan, heat 1 teaspoon of desi ghee. Add 1/4 cup of almonds and 1/4 cup of cashews and fry until lightly golden. Then add 2 tablespoons of raisins and 2 tablespoons of dry coconut slices, and fry for another minute until the raisins plump up and coconut is lightly toasted. Remove from heat.

7. 7.Finish the Kheer

   Add the fried nuts and coconut to the kheer. Stir in 150 gm of sugar. Continue to cook for another 5-10 minutes, or until the sugar dissolves completely and the kheer reaches your desired creamy consistency. The kheer should be thick but still pourable.

8. 8.Serve

   Serve the Chawal ka Kheer warm or chilled, garnished with additional fried nuts if desired. Enjoy!