Step-by-Step Instructions

1. 1.Heat Milk

   Keep 1 liter of full-cream milk in a pan to heat up on medium-high flame. Stir the milk frequently and scrape the sides to prevent it from scorching.

2. 2.Add Soaked Rice

   Once the milk comes to a boil, reduce the flame to low. Add the 1/3 cup of washed and 15-minute soaked rice to the boiling milk. Stir well.

3. 3.Add Nuts and Spices

   Continue cooking the mixture on low-medium flame, stirring frequently. Add the coarsely crushed almonds and cashews (reserving some for garnish). Then add 1/4 tsp cardamom powder and 1/4 tsp saffron powder/strands. Stir everything well to combine.

4. 4.Add Sugar and Thicken

   After the kheer has been cooking for approximately 15 minutes (since adding rice), add 5 tablespoons of sugar. Continue stirring constantly to prevent the mixture from sticking to the bottom of the pan. Keep cooking until the kheer thickens further. The kheer will have been cooking for about 30 minutes at this point.

5. 5.Final Cooking and Consistency

   Continue cooking for another 10 minutes (for a total of 40 minutes of cooking after adding rice) until the kheer reaches a thick consistency. Ensure the flame is on low and stir continuously, as the sugar can cause it to burn quickly. The kheer is ready when it's thick and creamy.

6. 6.Serve

   Garnish the prepared kheer with the saved crushed nuts. Serve it hot, or cool it down and chill in the fridge before serving for a refreshing dessert.