Name: Saffron and Cardamom flavored Rice kheer/Rice pudding recipe by Hem Lata Srivastava at BetterButter
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: Basmati rice 2 tbsp; Full cream milk 2 litter + 1 tbsp; Sugar 2 tbsp or to taste; Chopped almonds 2 tbsp; Chopped cashew nuts 2 tbsp; Saffron 6 to 8 threads; Green cardamom powder 1 tsp; Desi Ghee 1 tbsp; 1 tbsp chopped nuts for garnishing.

Ingredients Serving: 4

Basmati rice 2 tbsp
Full cream milk 2 litter + 1 tbsp
Sugar 2 tbsp or to taste
Chopped almonds 2 tbsp
Chopped cashew nuts 2 tbsp
Saffron 6 to 8 threads
Green cardamom powder 1 tsp
Desi Ghee 1 tbsp
1 tbsp chopped nuts for garnishing.

Instructions

Wash and soak the rice for 1/2 an hour. Soak the saffron in 1 tbsp luke warm milk.
Heat the ghee in a pan and fry the rice for 2-3 minutes.
Boil the milk in a heavy bottom pan, after a boil, add soaked rice, stir continuously and cook until it becomes thick.
It will take approximately 20 to 25 minutes on low heat. Mixture become very thick when it cools, so keep a medium thick consistency.
Now add chopped nuts, sugar, cardamom powder and saffron.
Mix well and cook for 2-3 minutes more then switch off the gas.
Dish out the kheer and refrigerate. Garnish with chopped nuts and serve chilled.

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