Chawal ki Kheer

Wash and soak rice for 20 30 minutes. Drain and keep aside. Boil milk in a heavy-bottom pan. Once it starts boiling, add soaked rice.

Cook on low-medium flame, stirring frequently so that milk doesn’t stick to the bottom.

Cook until rice becomes soft and the milk thickens nicely. Add sugar, cardamom and saffron. Mix well and cook for another 5 7 minutes.

Add chopped almonds, cashews, pistachios and raisins.

Cook for 2 3 minutes and switch off the flame

Let the kheer cool slightly. It will become thicker as it cools.

Serve warm or chilled, garnished with dry fruits.

Tip Kheer ko slow flame par cook karne se taste aur texture dono bahut creamy aur delicious aate hain.