Caramel Kheer

Ingredients

Note– Please read recipe notes in the end.

Soak rice in water for around 30 minutes.
Now grind them in a mixer grinder for 3-4 seconds until it gets a coarse texture. Do not make it into a fine paste.
In a heavy bottom or non stick pan/kadai add milk and bring it to a boil. Keep stirring it occasionally for around 5 minutes on medium flame.
Add the rice and while stirring it continuously, cook for around 10-15 minutes or until the rice is cooked and turns soft. Keep scraping the sides of the pan/kadai occasionally to remove the malai.
In another pan heat ghee and roast the cashews for 2-3 minutes or until they turn light golden.
Now roast the raisins for a minute, once done they will swell up. Remove them in a bowl.
In the same pan add 1 tablespoon of ghee and then add sugar. Caramelize the sugar on medium to low heat till the sugar melts completely and gets a nice light golden brown colour. Do not over cook else the sugar will burn and have a bitter taste.
Add the caramelized sugar in the kheer and keep mixing till there are not lumps of caramelized sugar.
Further add the roasted cashews, raisins and cardamom powder and mix well.
Don’t over cook, because kheer turns thick after it cools down.
Serve hot or cold.

Tefal Non-Stick set of 3: https://amzn.to/2Y7mZuX
Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Can use basmati, tukda or any good quality white rice.
Full fat milk will give thick and creamy texture to this rice kheer.
Never caramelize the sugar on high heat else it will easily burn.
After adding the rice, keep stirring it else it might stick to the bottom of the pan, as rice has a tendency to stick because of the starch present in it.