Step-by-Step Instructions

1. 1.Prepare Rice

   Wash 4 tablespoons of fragrant basmati rice twice. Soak the rice in water (2-3 inches above the rice) for 30 minutes.

2. 2.Boil Milk

   In a pot, add 0.5 cup of water and bring it to a boil over medium to high flame. Once boiling, add 1 liter of full cream milk.

3. 3.Cook Kheer

   Reduce the flame to low. Drain the soaked rice and add it to the boiling milk. Stir well to combine. Cook for 20-25 minutes on low flame, stirring occasionally to prevent the rice from sticking to the bottom, until the rice is cooked and the kheer thickens.

4. 4.Add Sugar to Kheer

   Turn off the gas. When the kheer is slightly warm, add 2 tablespoons of sugar and mix until completely dissolved.

5. 5.Prepare Rose Syrup Base

   Finely chop the petals from 2 fresh roses. In a separate small pot, add 0.5 cup of water and the chopped rose petals. Turn on the gas and cook on a low flame for 10-15 minutes until the rose aroma infuses the water.

6. 6.Make Rose Syrup

   Add 1 tablespoon of sugar to the rose water and petals. Continue to cook until the sugar completely dissolves and a sticky syrup forms.

7. 7.Color Rose Syrup

   Add 4-5 drops of red food color to the syrup and mix well. Turn off the heat and let the rose syrup cool down completely.

8. 8.Flavor Kheer

   To the prepared kheer, add 0.5 teaspoon of cardamom powder, 1 tablespoon of the prepared (and cooled) rose syrup, 0.5 teaspoon of rose water, and some chopped mixed dry fruits (cashew, almond, pistachio). Mix everything thoroughly.

9. 9.Garnish and Serve

   Transfer the rose kheer to a serving bowl. Garnish beautifully with chopped pistachios, whole almonds, fresh rose petals, and saffron strands. Serve chilled for the best experience.