Producer: Priyanka Das Editor: Nisha Dubey
Ingredients 200 gm cup washed basmati rice 800 ml full cream milk 200 gm sugar (jaggery can be used alternatively) 50 gm cardamom powder 100 gm chopped almonds 100 gm chopped pistachios 100 gm chopped cashew nuts 50 gm raisins 5 gm saffron for garnishing
Wash and soak basmati rice and soak it overnight.
In a pan take full cream milk and bring to a boil.
Keeping the pan over medium flame, add soaked and washed basmati rice and stir occasionally to prevent sticking to the base of the pan.
Add sugar and cardamom powder to the milk, after the rice is cooked well. Now add sugar, cardamom powder and chopped nuts and raisins.
Allow it to simmer for 10-15 minutes over low heat until the pudding is cooked well and the chopped nuts are mixed well.
Let the kheer cool slightly, then add slivers of dry fruits, raisins and the saffron strands.
It’s best served chilled with ice cream and added nuts.