Step-by-Step Instructions

1. 1.Boil Milk

   Heat 1 liter of full-fat milk in a thick-bottomed steel kadhai on medium-high heat until it comes to a rolling boil.

2. 2.Add Rice and Cook

   Reduce the heat to low-medium. Add the 1/4 cup of pre-soaked and drained broken rice to the boiling milk. Stir continuously, scraping the sides of the kadhai to prevent the rice from sticking and to incorporate the malai (cream) back into the kheer. Cook for about 10 minutes until the rice is soft and easily mashed.

3. 3.Add Saffron and Cardamom

   Add a pinch of saffron and 1/2 teaspoon of cardamom powder to the kheer. Mix well and continue stirring.

4. 4.Prepare Dry Fruits

   Heat 1 teaspoon of ghee in a separate pan on low heat.

5. 5.Fry Almonds and Cashews

   Add chopped almonds (15) and cashews (10-12) to the ghee and fry until they turn light brown.

6. 6.Fry Chironji and Raisins

   Add chironji (1 tsp) and raisins (15-20) to the pan. Fry until the raisins puff up. Remove the fried dry fruits to a plate and set aside (reserving some for garnish).

7. 7.Make Cashew Paste

   Take 15 cashews (previously soaked in hot water for 1 hour) and blend them with a little milk to form a smooth paste.

8. 8.Add Dry Fruits to Kheer

   Once the rice in the kheer is soft, add the fried dry fruits (reserving some for garnish) to the kheer.

9. 9.Incorporate Cashew Paste

   Add the prepared cashew paste to the kheer. Mix thoroughly and continue cooking on medium heat.

10. 10.Add Sweetener

    Once the kheer starts to thicken, add 1/3 cup of desi khand (or your preferred sweetener like mishri or sugar). Mix well.

11. 11.Final Cooking

    Continue cooking the kheer for another 5-7 minutes on medium heat, stirring continuously, as the sugar will release water and the kheer can stick to the bottom. Cook until the kheer reaches your desired thick and creamy consistency.

12. 12.Serve

    Once the kheer is thick and creamy, turn off the gas. Serve the delicious kheer hot or chilled, garnished with the reserved dry fruits.