Ingredients

• ¼ cup rice
• 1 litre milk
• ½ teaspoon ghee/clarified butter
• 2 tablespoons almonds
• 1 teaspoon chironji
• 1 teaspoon pistachios
• 2 tablespoons cashews
• 2 tablespoons raisins
• ½ cup sugar
• ½ teaspoon cardamom powder

Note– Please read recipe notes in the end.

Main Equipment Used

• Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
• Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px

Steps In Making

1. Wash and clean the rice with water and let it soak for 15-30 minutes.
2. Now transfer the rice in a mixer grinder and grind for 2-3 seconds, once done it will get a coarse texture. Do not add water while grinding as it might turn into a fine paste.
3. To prepare the kheer in a heavy bottom pan or a kadai add milk and bring it to a boil.
4. Now add the rice and keep stirring for couple of minutes or the rice might stick to the bottom of the pan. Cook for 7-8 minutes or until the rice are soft and perfectly cooked.
5. Further add sugar and cook for another 3-4 minutes.
6. While the kheer is cooking, in a pan add ghee and roast all the chopped dried fruits for couple of minutes.
7. Now add the roasted nuts and cardamom powder in the kheer and mix well. Thick and creamy kheer is ready.
8. Serve immediately or let it cool down in the refrigerator for an hour and then serve cold.

Recipe Notes

• Use full fat milk for a thick and creamy kheer
• Make sure the rice gets a coarse texture after grinding. Do not grind into a fine paste.
• You can use tukda rice for this recipe and skip the grinding process.
• Do not over cook the kheer as it will thicken after cooling down.

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