Step-by-Step Instructions

1. 1.Boil Milk

   Pour 2 liters of milk into a large heavy-bottomed pan. Stir well and bring the milk to a boil over medium heat.

2. 2.Prepare Rice Paste

   Take half a cup of basmati rice that has been soaked for 30 minutes. Drain the water completely and transfer the rice to a blender. Grind it into a coarse paste without adding any water.

3. 3.Add Rice to Milk

   Add the coarse rice paste to the boiling milk and mix well to prevent lumps. Continue stirring.

4. 4.Add Saffron and Cook

   Add a few strands of saffron to the milk and rice mixture. Mix well. Continue to boil for 5 minutes, stirring occasionally, until the rice is cooked through and the milk thickens. Scrape down the sides of the pan to incorporate the malai (cream) that forms.

5. 5.Add Condensed Milk

   Pour in half a cup of condensed milk and mix thoroughly. Continue cooking for a few more minutes until the kheer achieves a creamy texture.

6. 6.Caramelize Sugar

   In a separate small pan, add half a cup of sugar. Stir continuously on a low flame until the sugar dissolves completely and changes to a golden-brown color, forming a smooth caramel.

7. 7.Combine Caramel with Kheer

   Carefully pour the caramelized sugar into the kheer. Mix well until the caramel is fully combined and the kheer has a uniform, rich color and perfect texture.

8. 8.Add Flavorings and Nuts

   Stir in half a teaspoon of cardamom powder and 2 tablespoons of chopped cashews. Mix everything together.

9. 9.Serve Chilled

   Transfer the Rabdi Kheer to a serving bowl. Let it cool down, then chill in the refrigerator. Serve chilled, garnished with pheni (vermicelli), pistachios, and almonds.