Step-by-Step Instructions

1. 1.Boil Milk

   Pour 2 liters of full cream milk into a heavy-bottomed pot and place it on medium flame to boil.

2. 2.Prepare and Soak Rice

   Take 1/2 cup of basmati rice. Wash it thoroughly 3-4 times with water until the water runs clear. Add 1/2 cup of fresh water to the washed rice and let it soak while the milk boils.

3. 3.Add Rice and Saffron to Milk

   Once the milk comes to a boil, reduce the flame to low. Drain the soaked rice and add it to the boiling milk. Stir well to prevent sticking. Add 20-25 saffron strands to the milk and stir again.

4. 4.Cook the Kheer

   Continue cooking the kheer on low flame, stirring occasionally, until the milk thickens and the rice is fully cooked and soft. This will take approximately 30-40 minutes. The saffron will also impart a beautiful color to the kheer.

5. 5.Prepare Dry Fruits

   While the kheer is cooking, chop 15-20 cashew nuts, 15-20 pistachios, and 15-20 almonds into small pieces. Keep a small portion aside for garnishing.

6. 6.Add Sugar

   Once the kheer has thickened and the rice is cooked, add 1/2 cup of sugar (adjust to your sweetness preference). Stir continuously until the sugar completely dissolves.

7. 7.Cool the Kheer

   Turn off the flame and let the kheer cool down for at least 30 minutes. During this time, a thick layer of malai (cream) will form on top. Stir this malai back into the kheer to make it richer.

8. 8.Prepare Dry Fruit Tempering

   Heat 2 tablespoons of Desi ghee in a small tempering pan on low flame. Once the ghee is hot, add the chopped almonds first, as they take longer to roast. After a minute, add the chopped pistachios and cashew nuts. Fry until all the dry fruits turn slightly golden brown. Be careful not to burn them.

9. 9.Add Tempering to Kheer

   Turn off the flame for the dry fruit tempering. Immediately pour the hot ghee and fried dry fruits into the cooled kheer. Stir everything together thoroughly.

10. 10.Serve and Garnish

    Ladle the saffron rice kheer into serving bowls. Garnish with the reserved chopped dry fruits and a few extra saffron strands for an appealing presentation. Serve chilled for an enhanced flavor.