Step-by-Step Instructions

1. 1.Boil Milk

   Pour 2 litres of milk into a pan and stir well.

2. 2.Bring Milk to Boil

   Bring the milk to a boil, stirring occasionally.

3. 3.Prepare Rice

   Take half cup of basmati rice, previously soaked for 30 minutes. Drain the water.

4. 4.Grind Rice

   Grind the soaked basmati rice to a coarse paste.

5. 5.Add Rice to Milk

   Add the rice coarse paste to the boiling milk and mix well.

6. 6.Add Saffron

   Add a few strands of saffron to the milk and mix well.

7. 7.Cook Kheer

   Continue to boil the kheer for 5 minutes, stirring continuously, until the rice is cooked well and the milk thickens. Scrape down the sides of the pan to incorporate the malai (cream) into the kheer.

8. 8.Add Condensed Milk

   Add half cup of condensed milk to the kheer and mix well until fully incorporated. The kheer should now have a creamy texture.

9. 9.Caramelize Sugar

   In a separate pan, add half cup of sugar. Stir on low flame until the sugar dissolves and caramelizes to a golden brown color.

10. 10.Combine Caramel with Kheer

    Carefully pour the caramelized sugar into the kheer and mix well until it is completely combined and the kheer has a uniform light brown color.

11. 11.Add Flavorings and Nuts

    Stir in half teaspoon of cardamom powder and 2 tablespoons of chopped cashews.

12. 12.Serve Chilled

    Serve the rabdi kheer chilled, garnished with pheni, pistachios, and almonds.