INGREDIENTS

• Purabi Standard Milk - 1 litre
• Basmati/Joha Rice - 1/3 cup (soaked)
• Sugar - 4-5 table spoon
• 2-3 Cardamom pods (crushed)
• Raisins, Cashew nuts, Almond, pistachio - handful (chopped) 

Method

• Pour the Milk in a deep saucepan and heat it up. Keep stirring occasionally.
• Wait till the milk comes to a boil and add in your soaked rice to it.
• Continue stirring it while letting it cook for another 10 minutes.
• The Kheer should reach a thick consistency by now. Add in some sugar to it and mix well.
  

          Pro Tip:

• You may increase or decrease the quantity of sugar as per your sweet tooth cravings. Alternatively, you may also substitute sugar with Jaggery.
• If your Kheer seems too thick, now would be a good time to add some more milk to bring back the consistency you want. By rule of thumb, additional 1/2 cup milk should do the trick. 
• The next step is to add in your chopped nuts and raisins for that delicious crunchy texture.
• Now add in some crushed cardamom pods to enhance the flavor.
• Keep stirring for another 3-4 minutes and turn off the flame.
  

          Pro Tip:

• For an even more aromatic Kheer, you may add in 2-3 tsp of Purabi ghee right before turning off the flame. 

The best part about Kheer is that you can serve it both hot and cold. Serve it in bowls after a scrumptious meal or devour it to simply pamper your sweet tooth. Enjoy!