Kheer: Indian Rice Pudding Delight

1.Rinse the basmati rice under cold water until the water runs clear, then soak it in water for 30 minutes. Drain and set aside.

2.In a large heavy-bottomed pot, heat the ghee over medium heat. Add the soaked and drained rice and sauté for 2-3 minutes until the rice is slightly translucent.

3.Pour in the whole milk and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.

4.Once boiling, reduce the heat to low and let it simmer for about 30-40 minutes, stirring frequently, until the rice is cooked and the mixture thickens to a creamy consistency.

5.Add the sugar, cardamom powder, and vanilla extract to the pot, stirring well to combine. Continue to cook for another 5-10 minutes until the sugar dissolves completely.

6.In a small pan, lightly toast the chopped almonds, cashews, and raisins over low heat until golden brown. Add them to the kheer along with the saffron strands, stirring to incorporate.

7.Remove the pot from heat and let the kheer cool slightly before serving. It can be served warm or chilled, depending on your preference.