3.5 cups of full fat milk
3 tbsp Raw Rice
3 tbsp Badam, roughly chopped
3 tbsp Cashew, roughly chopped
2 generous pinch of saffron or 4 pods of Cardamom
- Soak the rice in a bowl of water for 20 minutes.
- Boil Milk in a heavy bottomed Pan. Keep the flame simmer. Once the milk starts boiling, add saffron. Drain the excess water from the rice and add it to the boiling milk. Keep Stirring and keep the flame low to avoid burning.
- I normally add 2 stainless steel spoon to the bottom of the vessel, so it doesn’t burn at the bottom. Boiling milk will bring the malai/fat to the sides of the vessel, so scrap the sides of the vessel often and add the malai back to the boiling kheer.
- Once the rice is cooked, that is after 15-20 minutes, add condensed milk or sugar and stir well. After 5 minutes, add the chopped nuts and let it simmer for another 5 minutes. Take it off the flame. Serve it warm or cold.
- I usually add saffron to my paal payasam, you can avoid saffron and add just cardamom for a white kheer.
- Instead of using whole rice, you can also pulse the rice in the mixer coarsely and add it to the milk, this will also quicken the process of cooking and will give more thickness to the kheer
- The kheer tend to thicken, as it cools, if it thickens more, add 1/2 cup of warm milk and a tsp of sugar to the kheer, mix well and serve.