Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 1/4 cup of rice and soak it for 10 minutes. Discard the water after soaking.

2. 2.Sauté Rice

   Heat 1/4 tsp of ghee in a pressure cooker. Add the soaked rice and sauté for about a minute until lightly roasted. This step enhances the flavor of the kheer.

3. 3.Pressure Cook Rice

   Add 1 cup of milk and 1/2 cup of water to the pressure cooker with the rice. Stir well to prevent the rice from sticking to the bottom. Cover the pressure cooker and cook for 2 whistles on a slow flame.

4. 4.Mash Cooked Rice

   Once the pressure is released and the cooker is opened, check the rice. It should be fully cooked. Use the back of a spoon to gently mash the rice a little. This helps in achieving a creamy texture for the kheer.

5. 5.Simmer Kheer with Milk and Saffron

   Add 1 liter of milk to the mashed rice. Also, add a few saffron strands. Stir well. Cook on medium flame for 10 to 15 minutes, stirring occasionally, until the milk thickens and combines well with the rice. Scrape down any milk solids from the sides of the cooker and mix them into the kheer.

6. 6.Add Sugar and Dry Fruits

   Once the kheer has thickened, add 1/2 cup of sugar. Stir until the sugar dissolves. Then, add 2 tablespoons each of chopped cashews, almonds, and pistachios. Continue to cook for another 5 minutes after adding the sugar, stirring constantly, to allow the flavors to meld and the kheer to thicken again.

7. 7.Finish with Spices and Cool

   Finally, add 1 teaspoon each of cardamom powder and nutmeg powder. Mix well. Cook for about 1 minute more, then switch off the flame. Let the kheer cool down for at least an hour. It will become thicker and creamier as it cools.

8. 8.Serve

   Serve the kheer hot, warm, or chilled, garnished with additional chopped dry fruits if desired. If the kheer is too thick after cooling, you can add 1-2 tablespoons of milk to achieve your preferred consistency.