Core Spices and Flavorings-
1/2 tsp crushed cardamoms
Other Ingredients -
1/2 cup rice
3 cups water
3 cups whole/reduced fat milk
1 cup dry milk powder
2 tbs condensed milk
3 tbs slivered almonds
1 tbs crushed pistachios for garnish
A few strands of Saffron (Kesar) dissolved in a few drops of milk (optional)
Parboil rice in water on medium heat and set aside.
Boil the milk on medium for about 10 minutes, stirring continuesly.
Add the rice and continue stirring at medium heat for another 5 minutes.
Mix in the dry milk powder continuing to stir on medium heat for about 10 minutes.
Add cardamom, bring to a boil and reduce heat, stirring at ALL times.
Once the rice is fully cooked (soft) add the condensed milk, almonds and kesar.
The pudding is now ready to be removed from heat.
It can be served chilled or warm garnished with pistachio.
The key thing to remember while cooking milk for any dessert or dish is that it should be stirred and monitored at all times as it is very easy for it to burn, ruining the taste.
The thickness of this dessert really depends on your taste and if you like the kheer to be really soupy feel free to add an extra cup of milk at the outset.
Kesar is optional and is used to add color and a slight flavor to the dessert which may or may not be liked by all. It is available in the regular grocery stores in the spice section.
A variety of different dry fruit can be added to this dish like cashews, raisins and walnuts.