Grand ma's slow cooked kheer

Clean the rice thoroughly and set it aside soaking in water for 30 mins. Boil the milk in a heavy bottomed pan. Make sure its a heavy bottomed deep pan.. Mine is the typical milk boiling pan with a copper bottom.

Once the milk has boiled, add the crushed cardamom seeds to it. Next add the washed and drained rice to the milk and give it a stir.

Leave this on a low flame for about an hour..remembering to keep stirring every once in a while. While stirring make sure you do it from the bottom and the sides as well.

After about an hour, the milk would have begun to thicken and the rice cooked… Now add the sugar..and stir really well.

Add the condensed milk and stir again… Leave it on for another 30 minutes till it reaches a creamy consistency.

For garnish: Lightly fry the raisins and cashews in the ghee or clarified butter, separately. Raisins take no time and cashews will take some time.

Don’t fry them together or you will end up with burnt raisins.

Garnish the kheer with whatever dryfruits you like…add the saffron and rose petals..mix and serve.

Garnish and serve hot, at room temperature or cold.. Its delicious in every way.