Kheer (Indian Rice Pudding)

Ingredients

• 1/4 cup Basmati Rice
• 1 litre Full-fat Milk
• 1/2 cup Sugar (adjust to taste)
• 1/4 teaspoon Cardamom Powder
• Few saffron strands, soaked in 1 tbsp warm milk (optional)
• 2 tablespoons Mixed Nuts (almonds, pistachios, cashews), chopped
• 1 tablespoon Ghee (optional)

Instructions

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   1. **Prepare the Rice:** Wash the basmati rice thoroughly and soak it in water for 15-20 minutes. Drain the water completely. For a creamier Kheer, you can lightly crush the soaked rice with your fingers or pulse it once in a mixer, ensuring it's not a fine paste but still has some grain texture.

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   2. **Start Cooking Milk:** In a heavy-bottomed pan or kadai, bring the full-fat milk to a boil over medium heat, stirring occasionally to prevent scorching at the bottom. Once it comes to a boil, reduce the heat to low.

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   3. **Add Rice and Cook:** Add the drained rice to the simmering milk. Continue to cook on low heat, stirring frequently, especially from the bottom, to prevent sticking. Cook for about 40-50 minutes, or until the rice is tender and the milk has thickened to a creamy consistency, reducing to about 2/3rd of its original volume.

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   4. **Add Sweetness and Flavors:** Once the Kheer has thickened, add the sugar and cardamom powder. Stir well until the sugar dissolves completely. If using, add the saffron soaked in milk and chopped nuts. Cook for another 5-7 minutes, stirring constantly.

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   5. **Optional Garnish:** If you wish to add extra richness, heat 1 tablespoon of ghee in a small pan, roast a few chopped nuts until lightly golden, and pour over the Kheer just before serving.

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   6. **Serve:** Kheer can be served warm or chilled, according to preference. Garnish with additional chopped nuts or saffron strands.