Updated: Mar 3
1 gm saffron strands
10 gms green cardamom pods, pierced with the point of a knife
250 gms basmati or long-grain rice
250 gms desi khand white raw sugar
50 gms almonds toasted
50 gms raisins, soaked in hot water
50 gms cashews
2 liters whole milk
A good bowl of kheer invites an occasion to it
Put the saffron strands in a small bowl and cover with 2-3 tbsp. warm water. Gently push the strands against the side of the bowl with the back of a teaspoon – this will help release the flavor and color. Set aside to soak until needed.
Pour the milk into a large, heavy-based pan set over a medium heat and tip in the cardamom pods. Bring to the boil, then scatter in the rice and reduce the heat to low. Simmer for 40 mins, stirring often to prevent the rice scorching on the base of the pan, until the rice has broken down and is very soft.
Stir in the sugar and continue to cook until it has dissolved. Scoop out the cardamom pods using a slotted spoon and discard these.
Stir in the almonds and cashews. Drain the raisins and stir these in, then serve hot or leave to cool completely and chill first.
Garnish with the rest of the nuts and raisins. Decorate with the silver foil. Serve chilled or hot.