Coconut Delight Kheer

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 saucepan, heat the ghee over medium heat. Add the chopped mixed nuts and sauté until they are golden brown. Remove half of the nuts and set aside for garnishing later.

3.In the same saucepan, add the soaked and drained rice and sauté for 2-3 minutes until the rice is slightly translucent.

4.Pour in the coconut milk and whole milk, and bring the mixture to a gentle boil while stirring occasionally.

5.Reduce the heat to low and let it simmer for about 20-25 minutes, stirring frequently to prevent the rice from sticking to the bottom, until the rice is cooked and the mixture thickens.

6.Stir in the sugar, cardamom powder, grated fresh coconut, and raisins. Cook for an additional 5-10 minutes until the sugar dissolves completely and the kheer reaches your desired consistency.

7.Remove from heat and let it cool slightly before serving. The kheer will thicken further as it cools.

8.Serve warm or chilled, garnished with the reserved toasted nuts.