Step-by-Step Instructions

1. 1.Soak and Prepare Rice

   Wash 1/2 cup of rice thoroughly three times and then soak it in water for 2 hours.

2. 2.Blend Rice and Cashews

   After 2 hours, transfer the soaked rice into a grinder jar. Add 5-6 cashew nuts and 2 teaspoons of water. Blend to make a smooth paste with a perfect consistency.

3. 3.Boil Milk

   Pour 1/2 liter of milk into a pot. Bring it to a boil on high flame, stirring occasionally to prevent it from sticking to the bottom.

4. 4.Add Sugar

   Once the milk boils, reduce the flame to low. Add 1 cup of sugar (adjust to taste) and mix it nicely. Cook for 2 minutes on low flame, continuing to stir and scraping down any cream from the sides.

5. 5.Add Cardamom Powder

   Add 1/4 teaspoon of cardamom powder to the milk mixture and stir well. Continue stirring until the milk thickens slightly.

6. 6.Incorporate Rice-Cashew Paste

   Once the milk has thickened, add the prepared rice and cashew nut paste. Mix it properly and stir constantly on low to medium flame to prevent lumps and sticking. Continue cooking until the kheer reaches a thick consistency.

7. 7.Add Roasted Dry Fruits

   Add the roasted dry fruits (like almonds and cashews, roasted in pure ghee) to the kheer. Mix it nicely and cook for another 2 minutes on low flame, stirring continuously.

8. 8.Add Milkmaid (Optional)

   For enhanced flavor, add 2 tablespoons of milkmaid (condensed milk) to the kheer. Mix it well. The kheer should now have a thick, creamy consistency.

9. 9.Cool and Serve

   Turn off the flame and let the kheer cool down. For best results, refrigerate it for at least 1 hour before serving. Serve chilled, garnished with additional dry fruits.