Classic Apple Kheer

1.Drain the soaked basmati rice and set aside.

2.Heat ghee in a heavy-bottomed pan over medium heat. Add chopped cashew nuts and almonds, sauté until golden and fragrant. Remove nuts and set aside for garnish.

3.In the same pan, add the drained rice and lightly roast for 2-3 minutes, stirring continuously to avoid burning.

4.Pour in the full-fat milk and bring it to a gentle boil over medium heat, stirring occasionally to prevent the milk from sticking to the bottom.

5.Add the crushed cardamom pods and a pinch of salt to the milk and rice mixture.

6.Reduce the heat to low and simmer gently, stirring frequently, until the rice is cooked and the milk has thickened to a creamy consistency. This should take about 30-35 minutes.

7.Add the finely chopped apples and continue to cook for another 10 minutes, allowing the apples to soften and infuse their flavor into the kheer.

8.Stir in the sugar and saffron strands (if using), cooking for an additional 5 minutes until the sugar dissolves completely and the kheer thickens slightly more.

9.Remove the pan from heat and stir in the rose water (if using) for a delicate floral aroma.

10.Transfer the apple kheer to serving bowls or a large serving dish. Garnish with the toasted nuts reserved earlier.

11.Serve warm or chilled, according to preference. The kheer can be refrigerated for up to 2 days.