Ingredients:

• 1/4 cup rice (or any unpolished rice)
• 2 cups milk
• 1 tbsp jaggery
• 2 tbsp mixed nuts (almonds, cashews, pistachios) chopped
• 1/4 tsp cardamom powder
• A pinch of saffron strands (optional, for added flavor)
• 1 tbsp ghee or coconut oil

Instructions:

This recipe will make 2 servings.

Wash the rice thoroughly and soak it in water for about 30 minutes.

Drain the water and set the rice aside.

In a saucepan, bring the milk to a gentle boil over medium heat.

Add the soaked rice to the milk and let it simmer on low heat, stirring occasionally to prevent sticking.

Once the rice is fully cooked and the milk has thickened to a creamy consistency, add jaggery or honey.

Stir well until it dissolves and adjust sweetness according to your preference.

Add chopped nuts, cardamom powder, and saffron strands (if using). Stir well to infuse the flavors.

For added richness and flavor, you can add a tablespoon of ghee or coconut oil and mix well (optional).

Simmer the kheer for a few more minutes until it reaches the desired consistency. If it thickens too much, you can add a little more milk to adjust.

Turn off the heat and let the kheer cool down to a warm or chilled temperature.